Wednesday, August 24, 2011

Banana Pecan Oatmeal Pancakes

These pancakes are a great staple breakfast to have in your home- low-fat, full of whole grain oats, high in fiber, and delicious!

I altered the recipe a little bit by mashing the banana instead of dicing it, and I did not serve banana slices on top.  I bet it would be awesome though.  YUM!

Recipe For Banana Almond Oatmeal Pancakes
Modified from an old family recipe

1 cup whole wheat flour
1 cup quick or rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 egg
1 teaspoon cinnamon
1 tablespoon honey
1 to 1 1/2 cups vanilla soy milk (or skim milk) (depending on whether you like thin or thick pancakes)
1 banana, diced or mashed
Cooking spray for pan
1/4 cup almonds or pecans
1 banana, sliced
  1. In a bowl, mix the flour, oats, baking powder, salt, egg, cinnamon, and honey. Stir in the soy milk to the desired consistency. I like my pancakes to be neither too thin nor too thick, so I added 1 1/4 cups of soy milk. Stir in the bananas.
  2. Place a skillet on medium heat (I use a square-shaped griddle). After spraying the pan, pour batter into 4-inch diameter circles (using about 1/4 cup of batter).
  3. While the pancakes are cooking, hand chop the almonds on a cutting board with a sharp knife.
  4. Once the pancakes begin to bubble, flip them and cook for another minute or so on the other side until golden brown.
  5. Serve three pancakes with sliced bananas and chopped almonds. They're delicious like this, or for a sweeter breakfast, pour on two tablespoons of real maple syrup.
Makes 12 pancakes (four servings).

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