Wholewheatoatmealandbananapancakes Recipes

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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 GRAIN BANANA PANCAKES



Whole Grain Banana Pancakes image

After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.

Provided by Elizabeth B.

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 9

¾ cup whole wheat flour
¼ cup almond meal
¼ cup old-fashioned oats
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
1 ripe banana, mashed
1 tablespoon canola oil

Steps:

  • Preheat griddle to 375 degrees F (190 degrees C).
  • Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
  • Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
  • Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 42.8 g, Cholesterol 61.1 mg, Fat 10.6 g, Fiber 5.4 g, Protein 13.7 g, SaturatedFat 2.2 g, Sodium 575.7 mg, Sugar 8.9 g

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

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.

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