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OATMEAL PEANUT BUTTER BANANA PANCAKES WITH MAPLE SYRUP

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OATMEAL PEANUT BUTTER BANANA PANCAKES WITH MAPLE SYRUP
Ingredients
  Whole wheat flour 1⁄3 Cup (5.33 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 2 Cup (32 tbs)
  Old fashioned oats 2⁄3 Cup (10.67 tbs) (Not The Instant Variety)
  Overripe bananas 2 , mashed with a fork to a pine pulp
  Egg whites 2 , whipped to stiff peaks
  Canola oil/Non stick pan spray 2 Teaspoon
  Peanut butter 2 Tablespoon (Crunchy / Creamy Variety)
  Canadian maple syrup 1 Tablespoon
Directions

In a mixing bowl, combine both flours, baking soda and salt. Set aside. In a non-reactive mixing bowl, combine buttermilk, oats and bananas. Fold in dry ingredients. Fold in egg whites and mix until just combined. Heat one teaspoon of oil in a 12-inch non-stick skilled over medium high heat. Drop batter by the scant ¼ cup full into pan and cook, turning once until lightly browned. Hold pancakes warm on a platter until you’ve got them all cooked. Spread a teaspoon or so of peanut butter on each pancake and then the Pièce de résistance of course…a generous drizzle of maple syrup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Feel: 
Smooth
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
5
Story
Just in time for back to school breakfasts, nationally known Chef Kathleen Daelemans shares a quick, healthy and delicious breakfast recipe.

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