Whole Wheat Oatmeal And Banana Pancakes Recipes

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WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES



Whole Wheat, Oatmeal, and Banana Pancakes image

A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.

Provided by amom2boys

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 13

1 cup uncooked rolled oats
1 cup whole wheat flour
¾ cup all-purpose flour
¼ cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

Steps:

  • Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
  • Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 54.7 g, Cholesterol 38 mg, Fat 8.5 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 524.4 mg, Sugar 16.8 g

BANANA OATMEAL PANCAKES



Banana Oatmeal Pancakes image

These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. - Patricia Swart, Galloway , New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 servings

Number Of Ingredients 4

2 cups complete whole wheat pancake mix
1 large firm banana, finely chopped
1/2 cup old-fashioned oats
1/4 cup chopped walnuts

Steps:

  • Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

WHOLE WHEAT, OATMEAL AND BANANA PANCAKES



Whole Wheat, Oatmeal and Banana Pancakes image

Found this on another site, Wholesome oat and whole wheat banana pancakes that will bake up light and fluffy-the secret is letting the batter rest for 5 minutes. States "A basic whole-grain pancake to get you going in the morning. Yu can also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana

Provided by Bonnie G 2

Categories     Breakfast

Time 24m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 13

1 cup rolled oats, uncooked
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons milk, dry powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

Steps:

  • Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour.
  • Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
  • Whisk together the egg, milk, vegetable oil, and vanilla.
  • Stir in the mashed banana.
  • Pour the egg mixture into the flour mixture and stir just until moistened.
  • Let the batter stand for 5 minutes.
  • Heat a lightly oiled griddle over medium-high heat.
  • Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes.
  • Flip, and cook until browned on the other side.
  • Repeat with remaining batter.

WHOLE WHEAT BANANA PANCAKES



Whole Wheat Banana Pancakes image

This delicious banana pancake recipe is made with whole wheat flour and honey, so it contains no refined carbohydrates and has a pleasantly nutty flavor.

Provided by Chris E.

Time 30m

Yield 8

Number Of Ingredients 14

1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
1 ½ cups milk
2 large eggs, separated, divided
3 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
2 medium bananas, thinly sliced
½ cup chopped walnuts
1 teaspoon vegetable oil, or as needed

Steps:

  • Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
  • Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
  • Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 12.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 436.1 mg, Sugar 10.6 g

WHOLE-WHEAT OATMEAL PANCAKES (GOURMET MAGAZINE)



Whole-Wheat Oatmeal Pancakes (Gourmet Magazine) image

This healthy and flavourful recipe is from Gourmet Magazine (Feb. 2008). You can also use it to make waffles. If the batter is too thick, just add a little more buttermilk. Best with maple syrup, of course! ;)

Provided by blucoat

Categories     Breakfast

Time 20m

Yield 14 pancakes

Number Of Ingredients 12

3/4 cup quick-cooking oats
1 1/2 cups well-shaken buttermilk, plus
2 tablespoons well-shaken buttermilk, divided
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar

Steps:

  • Soak oats in 3/4 cup buttermilk 10 minutes.
  • Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  • Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
  • Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).

Nutrition Facts : Calories 73.9, Fat 2.6, SaturatedFat 1.4, Cholesterol 20.6, Sodium 225.3, Carbohydrate 10.1, Fiber 1.3, Sugar 2.4, Protein 3

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