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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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We love to laze about in our pj's over a big breakfast, but we love it even more if our jeans still zip when we get dressed. That's why we're wild about these yummy yet healthy cakes, created by SELF contributing experts stephanie Clarke, R.D., and Willow Jarosh, R.D. These beauts pack whole grains for energy, plus fruit for extra tang. Pass the maple syrup! Lindsey Palmer Ingredients:
1 cup whole-wheat flour |
1/2 cup rolled oats |
1/4 cup sliced almonds, crushed walnuts or crushed pecans |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
2 medium bananas |
1 cup nonfat or almond milk |
1 egg |
1 teaspoon almond extract |
1 cup mixed frozen berries |
vegetable oil cooking spray |
Directions:
1. In a bowl, combine first 5 ingredients. Mash 1 banana; in another bowl, mix mashed banana with milk, egg and almond extract. Pour liquid ingredients into dry ingredients; stir until smooth. Slice remaining banana and stir into batter; add berries. Warm a skillet over medium heat; coat with cooking spray. Measure 1⁄4 cup batter; pour onto skillet. Cook until golden brown, 2 to 3 minutes per side. Repeat until batter is gone.
2. Per serving (2 pancakes): 330 calories, 8 g fat, 1 g saturated, 57 g carbohydrates, 8 g fiber, 11 g protein Nutritional analysis provided by Self
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