Make pancakes a little healthier by adding whole wheat flour and bananas. This is great with other fruits too — the possibilities are endless!
Number of Servings: 7
Serving Size: 2 pancakes
1 1/2 cups skim milk
1 tablespoon honey
3 tablespoons vegetable oil
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup quick cooking oats
2 teaspoons baking powder
2 large ripe bananas, sliced
Non-stick cooking spray
Time needed: 5 minutes preparation; 10 minutes cook time
- Beat the eggs and add milk, honey, and oil to the mixture.
- Add the flours and oats, baking powder, and banana slices to the mixture.
- Coat the surface of a non-stick pan with cooking spray and warm the pan in medium heat.
- Pour batter by 1/4 cup on to the hot cooking surface. Cook until bubbles break on the pancake top and edges begin to dry. Turn over pancake.
- Cook about 1 minute on the flip side or until golden brown.
|Total Fat:||8.4 g|
|Saturated Fat:||1.5 g|
|Total Carbohydrate:||38.5 g|
|Dietary Fiber:||3.4 g|
|Total Sugar:||10.5 g|
Allergens: Wheat, dairy
Tips and Variations
Substitute other fruits such as apples for bananas to explore new flavors.
Do not save the leftover batter. Instead, make it into pancakes and freeze the extra pancakes.
Do not give honey to infants less than 1 year of age.
If you are running short on time, swap in a “complete” pancake mix. Follow the recipe on the package and add the oats and bananas as listed on this recipe. Add additional water or milk if the batter is too thick.
This was adapted from the United States Department of Agriculture's Banana Pancakes with Apple Topping (no date; What's Cooking? USDA Mixing Bowl).
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