alt="Multi Grain Banana Pancakes"

Multi Grain Banana Pancakes

Multi-Grain Banana Pancakes
Make your weekend breakfast something special! These hearty 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.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings, 2 pancakes each

• 1 large egg, lightly beaten
• 1 Tbsp. coconut oil, melted
• 1 cup low-fat milk
• ¼ cup nonfat plain yogurt
• 1 very ripe medium banana, mashed
• 1 Tbsp. raw honey
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ¼ cup old-fashioned rolled oats
• 3 Tbsp. wheat bran
• 2 Tbsp. chopped raw almonds
• 1½ tsp. baking soda
• ½ tsp. sea salt
• Nonstick cooking spray
• 4 tsp. pure maple syrup
1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. Flip with spatula and cook for 30 seconds.
7. Repeat with remaining batter.
8. Serve pancakes topped evenly with maple syrup.
Nutritional Information (per serving):
Calories: 280
Fat: 7g
Saturated Fat: 4g
Cholesterol: 3mg
Sodium: 816mg
Carbohydrate: 48g
Fiber: 5g
Sugar Total: 13g
Protein: 10g
Did you like this recipe?
If so please comment below and I will add more like it. Thank you for stopping by Duffitness, your Beachbody Coach. Not only did Beachbody help me lose weight and live healthier but it’s helped me in all aspects of my life. Thank you for reading, Chris Duffield.

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