Multi-Grain Banana Pancakes

Made with wholesome ingredients and naturally sweetened, these Banana pancakes are a good source of dietary fiber and have 10 grams of protein per serving. Added Tip:  Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings, 2 pancakes each

Ingredients:

1 large egg, lightly beaten
1 Tbsp. coconut oil, melted
1 cup almond milk
¼ cup plain Greek yogurt
1 very ripe medium banana, mashed
1 Tbsp. raw honey
1 cup whole wheat flour
¼ cup old-fashioned rolled oats
3 Tbsp. wheat bran
2 Tbsp. chopped raw almonds
1½ tsp. baking soda
½ tsp. sea salt
Nonstick cooking spray
4 tsp. pure maple syrup

Preparation:

1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. Flip with spatula and cook for 30 seconds.
7. Repeat with remaining batter.
8. Serve pancakes topped evenly with maple syrup.

Nutrition Information:

Calories: 280
Total Fat: 7 grams
Total carbohydrates: 48 grams
Total Protein: 10 grams

Print Recipe

Multi-Grain Banana Pancakes

Made with wholesome ingredients and naturally sweetened, these Banana pancakes are a good source of dietary fiber and have 10 grams of protein per serving. Added Tip: Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.

Course

Breakfasts

Prep Time

10 minutes

Cook Time

10 minutes

Servings

servings, two pancakes each

Ingredients

• 1 large egg lightly beaten
• 1 Tbsp coconut oil melted
• 1 cup Almond milk
• 1/4 cup plain Greek yogurt
• 1 very ripe medium banana
• 1 Tbsp raw honey
• 1 cup whole wheat flour
• 1/4 cup old fashioned rolled oats
• 3 Tbsp wheat bran
• 2 Tbsp chopped raw almonds
• 1 1/2 tsp baking soda
• 1/2 tsp sea salt
• Nonstick cooking spray
• 4 tsp pure maple syrup

Course Breakfasts Prep Time 10 minutes Cook Time 10 minutes Servings servings, two pancakes each Ingredients 1 large egg lightly beaten 1 Tbsp coconut oil melted 1 cup Almond milk 1/4 cup plain Greek yogurt 1 very ripe medium banana 1 Tbsp raw honey 1 cup whole wheat flour 1/4 cup old fashioned rolled oats 3 Tbsp wheat bran 2 Tbsp chopped raw almonds 1 1/2 tsp baking soda 1/2 tsp sea salt Nonstick cooking spray 4 tsp pure maple syrup

Instructions

1. 1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. 2. Combine flour, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. 3. Add flour mixture to egg mixture; mix until just blended.
4. 4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
5. 5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. 6. Flip with spatula and cook for 30 seconds.
7. 7. Repeat with remaining batter.
8. 8. Serve pancakes topped evenly with maple syrup.

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