Make a sweet and filling breakfast without added sugar. Banana adds so much natural sweetness to these pancakes that you won’t need a drip of high-calorie syrup to enjoy them. Ground oats make them filling and full of heart-healthy fiber.
Yield: 5 pancakes
Preparation time: 10 minutes
Cooking time: 10 minutes
1 cup dry old-fashioned rolled oats
1 medium banana, mashed
1 large egg
¼ tsp pure vanilla extract
¼ tsp ground cinnamon
1 tsp baking powder
1/8 tsp fine ground sea salt
2 tbsp whole wheat flour
5 tbsp non-fat milk
Chopped banana for serving (optional)
Place the oats in a small food processor and pulse until they are ground fine and resemble a coarse flour.
In a medium bowl, stir together the banana and egg about 1 minute, until blended.
Stir in the vanilla and cinnamon. Next add the baking powder and sea salt. Stir well.
In a small bowl, stir together the oats and whole wheat flour. Gradually add these dry ingredients, a little at a time, as you continue to stir. Finally fold in the milk to form a loose batter.
Preheat a medium-skillet or griddle sprayed with non-stick cooking spray over medium-high heat. Add ¼ cup of the batter to the skillet for each pancake. Cook 1 ½ to 2 minutes, or until the edges begin to brown and the pancake bubbles. Flip and cook an additional 1 ½ to 2 minutes.
Serve warm with chopped bananas, if desired.
Nutrition information for 1 pancake: Calories 101; Total Fat 1.3 g; Saturated Fat 0.2 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 179 mg; Carbohydrate 19.2 g; Fiber 2.6 g; Sugar 4.1 g; Protein 3.9 g