Whole-Grain Banana Blueberry Pancakes
- Number of Servings: 6
Ingredients
1 cup Oats, Quaker 1 cup Whole Wheat Flour 2.25 tsp Baking Powder 0.5 tsp Baking Soda .25 tsp Salt 2 large Egg, fresh, whole, raw 0.25 cup Canola Oil 1 medium (7" to 7-7/8" long) Banana, fresh 2 tbsp Honey 1 cup Buttermilk, lowfat 0.5 cup Milk, 1% 0.5 cup Blueberries, fresh
In a large mixing bowl, whisk dry ingredients together. in another mixing bowl, combine remaining ingredients, except blueberries. Pour wet mixture into dry, and stir until combined and most lumps disappear; fold in blueberries.
Heat griddle to 350°, or until a drop of water sizzles when dropped on griddle. Spray griddle with nonstick cooking spray, and pour on 1/4 cup pancake mix. Turn pancakes over when they begin to dry around the edges and are golden on the bottom. if desired, top pancakes with additional blueberries and banan- as, and drizzle with 100% pure maple syrup.
Tip: To make oat flour, add old- fashioned oats to a blender (1 cup oats makes 1 cup flour), and blend until a flour-like consistency is achieved.
Serving Size: 2 pancakes |
Number of Servings: 6.
Recipe submitted by SparkPeople user LOVEYDUB.
Heat griddle to 350°, or until a drop of water sizzles when dropped on griddle. Spray griddle with nonstick cooking spray, and pour on 1/4 cup pancake mix. Turn pancakes over when they begin to dry around the edges and are golden on the bottom. if desired, top pancakes with additional blueberries and banan- as, and drizzle with 100% pure maple syrup.
Tip: To make oat flour, add old- fashioned oats to a blender (1 cup oats makes 1 cup flour), and blend until a flour-like consistency is achieved.
Serving Size: 2 pancakes |
Number of Servings: 6.
Recipe submitted by SparkPeople user LOVEYDUB.
Nutritional Info Amount Per Serving
- Calories: 293.3
- Total Fat: 12.7 g
- Cholesterol: 64.6 mg
- Sodium: 461.4 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 4.6 g
- Protein: 8.8 g
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