Whole-wheat Banana Pancakes
The perfect weekend pancake: moist, fluffy, flavourful. Whole-wheat never tasted so good.
Ingredients
1⁄3 cup old-fashioned or quick oats
1 cup water
4 tsp brown sugar
4 tsp vegetable oil
1⁄3 cup whole-wheat flour
1⁄3 cup all-purpose flour
1 tsp baking powder
1 pinch baking soda
1 pinch salt
1 pinchCinnamon
1⁄3 cup low-fat milk
3 tbsp 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, baking powder, 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 a frying pan over medium heat.
- When hot, pour 1⁄4 cup 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 Information
Per serving: Calories 220, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 34 g (Fibre 3 g, Sugars 8 g), Protein 7 g.
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