Make your weekend breakfast something special without making it a cheat day.
These multi-grain banana pancakes are made with wholesome ingredients and are naturally sweetened with bananas and a touch of honey.
They’re a good source of dietary fiber and have 10 grams of protein per serving. And they freeze well!
Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.
Multi-Grain Banana Pancakes
- 1 large egg, lightly beaten
- 1 Tbsp. extra-virgin organic coconut oil, melted
- 1 cup reduced-fat (2%) milk
- ¼ cup reduced-fat (2%) plain yogurt
- 1 large very ripe banana, mashed
- 1 Tbsp. raw honey
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- ¼ cup dry old-fashioned rolled oats
- 3 Tbsp. wheat bran
- 2 Tbsp. chopped raw almonds
- 1½ tsp. baking soda
- ½ tsp. sea salt (or Himalayan salt)
- Nonstick cooking spray
- 4 tsp. pure maple syrup
Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
Flip with spatula and cook for 30 seconds.
Repeat with remaining batter.
Serve pancakes topped evenly with maple syrup.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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