Banana Oatmeal Pancakes

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These dreamy, soft pancakes contain no white sugar, no white flour and have less than 70 calories each before any additional butter or syrup, that is. Lovely served with some maple glazed thick cut bacon and fresh fruit.

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Prep Time:
15 minutes

Total Time:
30 minutes

Equipment:
frying pan or griddle

Yield:
about 12 pancakes

Ingredients

  • 2 Ripe Bananas mashed in a large measuring cup
  • 1 Cup Low fat Buttermilk
  • 1/2 Cup Rolled oats whirl in your food processor if you have one
  • 1/2 Cup Whole wheat pastry flour
  • 3 Tsp Baking Powder
  • 2 Large Eggs
  • 2 Tbsp Light Sour cream or plain yogurt
  • 1 Tbsp Unsalted butter melted
  • 1/2 Tbsp Pure Maple Syrup
  • pinch of salt and cinnamon, a few grates fresh nutmeg

Directions

  1. Mash the two ripe bananas in a large measuring cup. Add 1 cup low fat buttermilk, 1/2 Cup rolled oats whirled in your processor or blender, 2 Tbsp light sour cream, nutmeg, cinnamon and 1/2 Tbsp of maple syrup. Stir to combine. You can let this sit while you cook your bacon or set the table.

  2. Turn on your griddle to 400 degrees and spray lightly with cooking spray.

    Combine 1/2 cup whole wheat flour, pinch of salt and 3 Tsp baking powder and set aside. Lightly beat 2 large eggs and add to the buttermilk oatmeal mixture. Stir the whole wheat flour mixture into the buttermilk mixture until just blended. Add 1 Tbsp melted unsalted butter and stir lightly.

  3. Place about 1/3 cup batter per pancake on the griddle and swirl a bit to spread. Patiently wait until the top dries and then flip. Repeat until all of the batter is used up. You can freeze unused pancakes. Serve with a breakfast meat and some fresh fruit for a special meal.