Whole-wheat Banana Pancakes
These banana pancakes are a quick and healthy breakfast solution, and bonus: They’re a great source of fiber, providing roughly 20% of your daily recommended value.
Prep time: 5 minutes
Serving size: 2 pancakes
1 cup whole wheat flour
2 tsp. baking powder
½ tsp. cinnamon
1 medium ripe banana, mashed
1 cup low or nonfat milk
2 tsp. oil
1 tsp. vanilla
1. Combine flour, baking powder, and cinnamon in a bowl; mix well.
2. Combine milk, eggs, oil, vanilla, and mashed banana in a bowl and mix until smooth.
3. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots.
4. Heat a large skillet on medium heat.
5. Spray cooking spray to lightly coat and pour ¼ cup of pancake batter. When the pancaked starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
6. Serve hot and enjoy!
Related: Whole Wheat Blueberry Muffins
Nutrition Facts (per serving): Calories: 280; Carbohydrates: 43 g; Fat: 8 grams; Protein: 12 grams; Sodium: 400 mg; Fiber: 6 grams
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Reference: “Cooking Your Weigh to Health.” Intermountain Health, 2015. Web. 15 Jan. 2019.