Whole Grain Banana Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup. Ingredients:
3/4 cup whole wheat flour |
1/4 cup almond meal |
1/4 cup old-fashioned oats |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg, beaten |
1 cup milk |
1 ripe banana, mashed |
1 tablespoon canola oil |
Directions:
1. Preheat griddle to 375 degrees F (190 degrees C).
2. Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
3. Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
4. Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.
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