Taste of Home
Whole Grain Banana Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. —Ally Billhorn, Wilton, Iowa
Ingredients
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1 cup whole wheat flour
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1 cup all-purpose flour
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4 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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2 large eggs, room temperature
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2 cups fat-free milk
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2/3 cup mashed ripe banana (about 1 medium)
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1 tablespoon olive oil
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1 tablespoon maple syrup
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1/2 teaspoon vanilla extract
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Optional: Sliced bananas and additional syrup
Directions
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1.
Whisk together the first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened.
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2.
Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.
Nutrition Facts
2 pancakes: 186 calories, 4g fat (1g saturated fat), 48mg cholesterol, 392mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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