Whole-wheat Banana Pancakes

Whole-wheat Banana Pancakes Whole-wheat Banana Pancakes The perfect weekend pancake: moist, fluffy, flavourful. Whole-wheat never tasted so good.
The perfect weekend pancake: moist, fluffy, flavourful. Whole-wheat never tasted so good.
  • 10 min prep
  • 15 minutes
  • 220 calories
  • $0.40

Ingredients


Makes: 4 servings
  • 1/3 C (80 ml) old-fashioned or quick oats
  • 1 C (250 ml) water
  • 4 tsp (4 tsp) brown sugar
  • 4 tsp (20 ml) vegetable oil
  • 1/3 C (80 ml) whole-wheat flour
  • 1/3 C (80 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • 1 pinch baking soda
  • 1 pinch salt
  • 1 pinch Cinnamon (ground)
  • 1/3 C (80 ml) low-fat milk
  • 8 tsp (40 ml) low-fat plain yogurt
  • 1 banana
  • 1 egg

Preparation


 
  • Combine oats and water in a large, microwave safe bowl. Microwave on high for approximately 3 minutes, or until oats are creamy and tender. Stir in sugar and oil. Set aside to cool.
  • In another large mixing bowl, whisk together flours, (p.3710), baking soda, salt and Cinnamon. Set aside.
  • Add milk, yogurt, banana and egg to the cooled oat mixture and stir until blended.
  • Add dry ingredients to wet ingredients. Mix with swift strokes using a wooden spoon until just combined. Batter will be slightly lumpy.
  • Heat an Fry Pan over medium heat.
  • When hot, pour 1/4 C (60 ml) pancake batter (per pancake) into pan. Cook until pancakes are covered with bubbles and edges are slightly browned.
  • Flip and cook other side until underside is golden brown. Repeat with remaining batter.
  • Serve immediately, drizzled with maple syrup, if desired.
Nutritional Serving Size
Calories 220
Fat 7 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 65 mg
Sodium 220 mg
Carbohydrates 34 g
Fibre 3 g
Sugar 8 g
Protein 7 g

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Fry Pan
$65.00
Cinnamon (ground)
$7.50