Medium Breakfast

Whole Grain Banana Pancakes

Name: Whole Grain Banana Pancakes
Prep time: 17 min
Cook time: 17 min
Total time: 34 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

34 min

17m prep · 17m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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

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.