Description
Whole grains combine with a touch of cinnamon, buttermilk and banana for a nutritious start to your day!
Ingredients
- 1-½ cup Low-fat Buttermilk
- 1 cup Fat Free Milk
- ¾ cups Rolled Oats
- ¾ cups All-purpose Flour
- ½ cups Whole Wheat Flour
- 2 Tablespoons Wheat Germ
- 2 Tablespoons Ground Flax Meal
- 2 Tablespoons Brown Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- 2 whole Large Eggs
- 1 whole Very Ripe Banana (you May Use 2)
- 1 Tablespoon Vegetable Oil
Preparation
In a medium bowl, combine the buttermilk, milk and oats. Allow to rest for about 20 minutes while you are gathering the other ingredients.
In a large bowl, combine the flours, wheat germ, flax meal, sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine.
Place the eggs in a small bowl and beat lightly with a fork, then add to the buttermilk mixture. Mash the bananas and add them to the wet mixture, whisking well to combine.
Pour the wet mixture into the dry mixture and stir lightly with a wooden spoon just until combined, taking care not to over-mix.
Cook pancakes as you regularly do over medium heat. I use an electric nonstick griddle. I don’t have to oil my griddle, but you may brush your pan or griddle with a little oil or a quick spray of cooking spray to help with sticking issues. Pour about 1/3 cup of batter onto the griddle and cook until the edges look dry and bubbles begin to form on the top of the pancake. Flip and cook a minute or two more until the underside is browned. Serve immediately, or alternatively, place on an ovenproof plate in a 200º oven to keep warm until ready to serve. Top with maple syrup, butter or your favorite pancake topping!
