Reduced Carb Whole Wheat Banana Walnut Pancakes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.5
  • Total Fat: 11.0 g
  • Cholesterol: 41.6 mg
  • Sodium: 347.6 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 8.1 g

View full nutritional breakdown of Reduced Carb Whole Wheat Banana Walnut Pancakes calories by ingredient
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Introduction

Always looking for lower-carb versions of old favorites, I adapted this recipe to use lower carb flours as well as whole grains. Always looking for lower-carb versions of old favorites, I adapted this recipe to use lower carb flours as well as whole grains.
Number of Servings: 6

Ingredients

    1/2 cup whole wheat flour
    1/4 cup almond flour
    1/4 cup coconut flour
    pinch of salt
    1 Tbl baking powder
    1/2 tsp. ground cinnamon
    1 Tbl Splenda Brown Sugar Blend
    4 Tbl buttermilk powder (optional)
    1 egg
    1-1/2 cups 2% milk
    1 very ripe banana
    1/4 cup chopped walnuts
    1 Tbl grapeseed oil

Directions

In a small bowl, mash the banana.Stir in the chopped walnuts and set aside.
In a large bowl, sift together the dry ingredients.
In a medium bowl, whisk the egg, milk and oil together.
Make an indentation in the center of the flour mixture and pour in the wet ingredient mix, Whisk to moisten. Add the banana/walnut mixture and whisk in.
For each pancake, use two tablespoons of batter on a medium-hot griddle, cook until bubbles began to break on top, flip, and cook until done.

Serving Size: Makes approx. 18 5-inch pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user GEORGEVW.

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