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
- 0.75 cups whole wheat flour
- 0.25 cups almond meal
- 0.25 cups old-fashioned oats
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 egg , beaten
- 1 cup milk
- 1 ripe banana , mashed
- 1 tablespoon canola oil
Instructions
-
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.
Nutrition Facts
Per serving
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