Myt Hearty Whole Grain Banana Nut Pancakes Recipes

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WHOLE GRAIN BANANA PANCAKES



Whole Grain Banana Pancakes image

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.

Provided by Elizabeth B.

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 9

¾ cup whole wheat flour
¼ cup almond meal
¼ cup old-fashioned oats
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
1 ripe banana, mashed
1 tablespoon canola oil

Steps:

  • Preheat griddle to 375 degrees F (190 degrees C).
  • Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 42.8 g, Cholesterol 61.1 mg, Fat 10.6 g, Fiber 5.4 g, Protein 13.7 g, SaturatedFat 2.2 g, Sodium 575.7 mg, Sugar 8.9 g

WHOLE GRAIN BANANA PANCAKES



Whole Grain Banana Pancakes image

My kids love homemade banana bread, so why not make it in pancake form? These freeze well for a special breakfast any day. -Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
2 cups fat-free milk
2/3 cup mashed ripe banana (about 1 medium)
1 tablespoon olive oil
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Sliced bananas and additional syrup, optional

Steps:

  • Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened., Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.

Nutrition Facts : Calories 186 calories, Fat 4g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

WHOLE WHEAT BANANA NUT PANCAKES



Whole Wheat Banana Nut Pancakes image

Make and share this Whole Wheat Banana Nut Pancakes recipe from Food.com.

Provided by Sperls

Categories     Breakfast

Time 20m

Yield 4 Pancakes, 2 serving(s)

Number Of Ingredients 11

1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, add to taste) (optional)
1/4 teaspoon ground cloves (optional, add to taste) (optional)
1 banana (ripe and mashed)
1/8 cup honey
1 egg
1/4 cup milk
1/4 cup nuts (optional, pecans or walnuts recommended) (optional)

Steps:

  • Combine dry ingredients and set aside.
  • Combine wet ingredients and mix well. Add dry ingredients and combine throughly. Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny). Stir in nuts.
  • Cook on griddle over medium heat until golden brown on each side.
  • Great topped with warm maple syrup or plain.
  • Enjoy!

MYT HEARTY WHOLE-GRAIN BANANA NUT PANCAKES



MyT Hearty Whole-Grain Banana Nut Pancakes image

These pancakes are moist, hearty but still light. This mix uses no added sugar and no oil. The cooked pancakes can be refrigerated for eating through the week or frozen for OAMC.

Provided by TeresaD

Categories     Breakfast

Time 10m

Yield 10 using 1/3 cup scoop, 10 serving(s)

Number Of Ingredients 13

3/4 cup Quaker Oats
1/2 cup whole wheat flour
1/8 cup wheat germ
1/8 cup ground flax seeds
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup applesauce
1 egg
1 small banana, overipe
3 tablespoons almonds, finely chopped
3 tablespoons walnuts, chopped

Steps:

  • Preheat skillet over medium heat, then spray with cooking spray.
  • Grind the oats to a fine consistency (like flour) using a blender or food processor.
  • Combine dry ingredients (except nuts) in a medium bowl and stir with fork or whisk to blend.
  • In a second bowl, combine wet ingredients and mix until smooth either by hand or with an electric mixer.
  • Add dry ingredients to wet ingredients then add nuts and mix until all ingredients are wet.
  • For best results let the mix rest for five minutes.
  • Use a 1/3 scoop to pour batter into the hot skillet.
  • Cook the pancakes until browned on each side about 2 to 4 minutes per side or until brown.
  • Notes: **Allowing the batter to rest before cooking will yield a lighter pancake. **Using a scoop allows you to consistently control your pancake serving size. **The riper your banana the sweeter it will be allowing you to completely skip adding sugar.

Nutrition Facts : Calories 120.9, Fat 4.8, SaturatedFat 0.8, Cholesterol 20.1, Sodium 461.4, Carbohydrate 15.9, Fiber 2.6, Sugar 3.3, Protein 5

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