Recipe by amom2boys
"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."
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uncooked rolled oats
whole wheat flour
dry milk powder
Quick tips - I omitted powdered milk, no biggie - Used all whole wheat flour (no all-purpose), still great - Blended quick oats to a flour-like texture and that worked perfectly - Rather than mashing banana, I just threw the egg, milk, banana and vanilla in the blender, mixed it all up and added it to the flour mixture, worked great. I have never been a whole wheat fan, but as I'm getting older and realize how important nutrition really can be, expecially with diabetes in the family, I am trying to just make better choices when possible and using less white flour and sugar is one of the big ones. This was my first whole wheat baking experience and I have to say they were not only much better than I thought they would be, they were FANTASTIC! I will be makng these often. Next time I may add flax seeds and/or protein power to add a little extra umph...probably won't even be able to tell
These were okay. They tasted very bananany, which I love and were healthy which was great. I just couldn't get them all the way cooked through without burning and had to microwave the two I tried. All that was fine because I made them strictly to freeze and eventually toast for quick breakfasts.
I did make a couple of changes. I added cinnamon and nutmeg, without even looking at the other reviews that suggested adding them. And I switched the two flour amounts, which could be the reason for my cooking problem.
And I got 15 pancakes, instead of 12.
I made these according to recipe, only adding a little nutmeg and cinnamon and using lowfat buttermilk instead of plain milk. With most pancake recipes that use oatmeal, I let the batter sit on the counter for a bit before making the pancakes. My kids gobbled these up and asked for seconds! I didn't eat any myself, but they sure enjoyed them. I served them with Absolute Best Pancake Syrup, which is also from this site. There were a few leftover, so I froze them in freezer bags in two portions for my kids so all I have to do is heat them in the toaster the next morning. A+ recipe.
I thought these were awesome! I made a half-recipe since I was just cooking for my boyfriend and myself and it yielded 8 pancakes, 1/4 cup of batter each. To make them more healthy I used (for 3 servings) one egg white instead of the egg, 1.5 Tbsp applesauce instead of the oil, and skim milk. As others mentioned I added cinnamon and used a very ripe banana for mashing. With my substitutions the caloric content is about 195 calories per pancake and only 1g of fat, not bad! Thanks for the great recipe! I will be making these again!
Great recipe! The only changes I made here was to use quick cooking oats (didn't place in the blender), I added 2 bananas instead of 1, I also omitted the sugar and it was just perfect. I think that 1/4 cup of sugar would have been too sweet for our taste. Thanks for the recipe!
I was 1/2 asleep this am when I made these - and missed the whole grinding the oats step - yikes! Decided to forge ahead and make them anyhow - and WOW! They are so delicious! If you can mess up as much as I did and they still come out great - now that's a recipe!!! LOL! I didn't feel like dragging out the milk powder so skipped that..
A very good pancake. I recommend using less sugar and more banana. I liked it best with an additional egg, some flax, and chopped strawberries in the mix. It has a subtle oatty flavor, which I really enjoyed.
YUM! These were delish and healthy! I added an extra banana and about a tsp of cinnamon, and am glad I did. I think they may have been a little bland without this. I didn't have any of the dried milk powder on hand, so I didn't add that, and didn't miss it at all either. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat, Oatmeal, and Banana Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 76
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