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Recipe of the Day
Toasted Farro, Cured Tomatoes, Almonds, Preserved Lemon, Herbs
A whole grain speciality from Washington DC's Blue Duck Tavern.
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Recipes
Yield: Makes 12 pancakes. Serves 4. 3 pancakes per serving.
Recipes
Oatmeal Pancakes and Bananas
Healthier pancakes to start your weekend morning.
| 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%) |
Ingredients
Instructions
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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