Whole Wheat, Oatmeal and Banana Protein Pancakes
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Whole Wheat, Oatmeal and Banana Protein Pancakes calories by ingredient
Introduction
Delicious, healthy pancakes that your family will love! These are chock full of nutrients! Delicious, healthy pancakes that your family will love! These are chock full of nutrients!Number of Servings: 8
Ingredients
-
1 cup oats
1/2 cup ground flaxseed
3/4 cup whole wheat flour
1/2 cup all-purpose flour
3 rounded tbsp of brown rice protein powder
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
1 egg
2 cups milk (can use dairy substitute like almond milk)
2 tbsp grapeseed oil
1 tsp vanilla extract
2-3 ripe bananas, mashed
Tips
At about 100 calories per pancake these feel like a splurge but won't break your calorie count. Serve them with unsweetened applesauce on top.
Directions
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.