Multi-Grain Banana Pancakes

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Make your weekend breakfast something special! These hearty pancakes are made with wholesome ingredients and are naturally sweetened with bananas and a touch of honey. They’re a good source of dietary fiber and have 10 grams of protein per serving. And, they freeze well. Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.

Multi-Grain Banana Pancakes

Rating:

By: Team Beachbody

Posted in: Breakfast, Recipes

Servings
4 servings, 2 pancakes each

Prep Time
10 min

Cook Time
10 min

Ingredients:

1 Large Egg lightly beaten
1 Tbsp Coconut oil (melted)
1 cup Low-fat milk
¼ cup Nonfat plain yogurt
1 very ripe medium Banana (mashed)
1 Tbsp Raw honey
½ cup Whole wheat flour
¼ cup Old-fashioned rolled oats
½ cup All-purpose flour
3 Tbsp Wheat bran
2 Tbsp Chopped raw almonds
1½ tsp Baking soda
½ tsp Sea salt
4 tsp Maple syrup
1 Nonstick Cooking spray

Instructions

Here is your instructions:

Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
Flip with spatula and cook for 30 seconds.
Repeat with remaining batter.
Serve pancakes topped evenly with maple syrup.