This morning, I was in the mood for something sweet and healthy… and well, I’ve always been a fan of pancakes. So, I decided to take a basic pancake recipe and transform it into something with more nutritional value! And honestly, I was pleasantly surprised with how delicious these healthier pancakes were, and I’m quite sure you will be, too!
Oat, Almond, and Banana Pancakes
– 1 ½ cups skim milk
– 2 eggs (or 3 egg whites)
– ½ tsp vanilla extract
– ¼ tsp almond extract (optional)
– ¼ tsp lemon extract (optional)
– ¼ cup canola/vegetable oil or melted margarine
– 1 cup whole wheat pastry flour
– ½ tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– 1 tsp cinnamon
– ½ cup oats (old-fashioned or quick)
– ¼ cup wheat germ
– ½ cup sliced almonds
– 1-2 bananas, sliced
– Maple syrup (a light version will save some calories and sugar)
- Heat a skillet on medium and coat with cooking spray or a little oil.
- In a small bowl, whisk together milk, egg, all extracts, and oil or butter.
- In a larger bowl, sift flour, baking soda, baking powder, salt, and cinnamon. Mix in oats and wheat germ.
- Add the liquid mixture to the flour mixture and stir until incorporated. Add in almond slices.
- Pour ¼ to 1/3 cup batter onto skillet for each pancake. Cook for 2-3 minutes or until bubbles begin to form on the top. Flip and cook for 1-2 more minutes or until cooked through.
- Top with banana slices and syrup, if desired. Enjoy!