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Oatmeal Pancakes and Bananas

Healthier pancakes to start your weekend morning.

Oatmeal Pancakes and Bananas Photo
Nutrition Information
Calories: 257
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 1mg
Sodium: 268mg
Carbohydrates: 35g
Dietary Fiber: 2.1g
Sugars: 8.6g
Protein: 7.7g
Vitamin A: 414.7iu (8%)
Vitamin C: 2.6mg (4%)
Calcium: 188mg (18%)
Iron: 2.3mg (12%)

Yield: Makes 12 pancakes. Serves 4. 3 pancakes per serving.



1 cup white whole wheat wheat flour (or use all purpose)
1/2 cup old-fashioned or quick rolled oats
1 teaspoon sugar
2 teaspoon baking powder
1/4 cup non-fat egg substitute or egg whites
1 cup skim milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 teaspoons light margarine
1 banana, sliced

Place all dry ingredients in medium-sized mixing bowl. Add egg, milk and oil and mix well.

Spray a large nonstick skillet lightly with vegetable cooking oil and heat over medium-high heat.

Spoon batter into pan to make 4 small pancakes. Flip them over when they start to bubble and brown evenly on both sides. Repeat until all batter is used, making 12 pancakes. Top with margarine and sliced bananas when ready to serve.

Total Preparation & Cooking Time: 22 min. (10 Prep, 12 Cook)

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