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
Servings
Prep Time
4
servings, two pancakes each
10
minutes
Cook Time
10
minutes
Servings
Prep Time
4
servings, two pancakes each
10
minutes
Cook Time
10
minutes
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. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine flour, 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 ΒΌ 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.