Whole Wheat, Oatmeal and Banana Protein Pancakes
- Number of Servings: 8
Ingredients
1 cup oats1/2 cup ground flaxseed3/4 cup whole wheat flour1/2 cup all-purpose flour3 rounded tbsp of brown rice protein powder1/4 cup brown sugar2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 tbsp cinnamon1 tsp nutmeg1 egg2 cups milk (can use dairy substitute like almond milk)2 tbsp grapeseed oil1 tsp vanilla extract2-3 ripe bananas, mashed
Put the oats in a blender and process until they resemble coarse crumbs. If you have a hand blender that is ideal for these. In a large bowl, mix together the first 11 ingredients (through nutmeg).
In a separate bowl, whisk together the egg, milk, oil and vanilla. Stir in the mashed banana. Pour the wet ingredients into the dry and stir just until moistened. Let the batter sit for 5 minutes.
Heat a non-stick skillet over medium heat and when it is hot, drop 1/4 cup of batter into the skillet for each pancake. Cook until the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with the remaining batter.
Serving Size: Makes 8 servings of 3 pancakes each.
In a separate bowl, whisk together the egg, milk, oil and vanilla. Stir in the mashed banana. Pour the wet ingredients into the dry and stir just until moistened. Let the batter sit for 5 minutes.
Heat a non-stick skillet over medium heat and when it is hot, drop 1/4 cup of batter into the skillet for each pancake. Cook until the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with the remaining batter.
Serving Size: Makes 8 servings of 3 pancakes each.
Nutritional Info Amount Per Serving
- Calories: 297.8
- Total Fat: 9.2 g
- Cholesterol: 24.7 mg
- Sodium: 397.3 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 8.3 g
- Protein: 9.7 g
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