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Health Information Library Recipes Banana oatmeal pancakes

Banana oatmeal pancakes

Nutrition Facts

Serving Size 3 pancakes
Calories 288

Amount Per Serving
Monounsaturated fat 6 g
Saturated fat 0 g
Total fat 9 g
Sodium 453 mg
Cholesterol 48 mg
Dietary fiber 3 g
Protein 9 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

For a nuttier flavor, replace 1/4 cup whole-wheat flour with ground flaxseeds or ground pumpkin seeds.

Ingredients

(Serves 4)
  • 1/2 cup old-fashioned rolled oats
  • 1 cup hot water or boiling water
  • 2 tablespoons canola oil
  • 2 tablespoons brown sugar
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup skim milk
  • 1/4 cup fat-free plain yogurt
  • 1 mashed banana
  • 1 egg

Directions

In a large bowl, combine the oats and hot water. Let sit for 1 to 2 minutes until the oats are creamy and tender. Stir in oil and sugar; set aside to cool slightly.

In a medium bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon; whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well-blended. Beat in the egg. Add the flour mixture to the oat mixture and stir until just moistened. Place a nonstick frying pan or griddle over medium heat. Once hot, spoon 1/4 cup pancake batter into the pan. Cook for about 2 minutes, until the top surface of the pancake is covered with bubbles and the edges are lightly browned. Flip the pancake and cook for another 2 to 3 minutes. Repeat with remaining pancake batter.

Last Updated: April 29th, 2016