MyT Hearty Whole-Grain Banana Nut Pancakes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Preheat skillet over medium heat, then spray with cooking spray.
2. Grind the oats to a fine consistency (like flour) using a blender or food processor.
3. Combine dry ingredients (except nuts) in a medium bowl and stir with fork or whisk to blend.
4. In a second bowl, combine wet ingredients and mix until smooth either by hand or with an electric mixer.
5. Add dry ingredients to wet ingredients then add nuts and mix until all ingredients are wet.
6. For best results let the mix rest for five minutes.
7. Use a 1/3 scoop to pour batter into the hot skillet.
8. Cook the pancakes until browned on each side about 2 to 4 minutes per side or until brown.
9. 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.
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