Banana oatmeal pancakes - Mayo Clinic

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Banana oatmeal pancakes

Print Products and services By Mayo Clinic Staff

Dietitian s tip

For a nuttier flavor, replace 1/4 cup whole-wheat flour with ground flaxseeds or ground pumpkin seeds.

Number of servings

Serves 4 Low FatHealthy carb

Ingredients

1/2 cup old-fashioned rolled oats 1 cup hot water or boiling water 2 tablespoons canola oil 2 tablespoons brown sugar 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup skim milk 1/4 cup fat-free plain yogurt 1 mashed banana 1 egg

Directions

In a large bowl, combine the oats and hot water. Let sit for 1 to 2 minutes until the oats are creamy and tender. Stir in oil and sugar; set aside to cool slightly. In a medium bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon; whisk to blend. Add the milk, yogurt and banana to the oats and stir until well-blended. Beat in the egg. Add the flour mixture to the oat mixture and stir until just moistened. Place a nonstick frying pan or griddle over medium heat. Once hot, spoon 1/4 cup pancake batter into the pan. Cook for about 2 minutes, until the top surface of the pancake is covered with bubbles and the edges are lightly browned. Flip the pancake and cook for another 2 to 3 minutes. Repeat with remaining pancake batter.

Nutritional analysis per serving

Serving size 3 pancakes

Calories 288Total fat 9 gSaturated fat 0 gTrans fat 0 gMonounsaturated fat 6 gCholesterol 48 mgSodium 453 mgTotal carbohydrate 45 gDietary fiber 3 gTotal sugars 12 gProtein 9 g

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 2 Fats 1 1/2

Diabetes Meal Plan Choices

Starches 2 Fats 1 1/2

DASH Eating Plan Servings

Grains and grain products 2 Fats and oils 1 1/2 DASH diet: Recommended servings Sample DASH menus Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. ShareTweet April 29, 2016

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