Banana Nut Pancakes
Fit2ATee1810
Posts: 12
Try this recipe for the most important meal of the day! Click here to see the final product: http://bit.ly/YYa0c6
Banana Nut Pancakes
Prep time: 10 minutes / Cook time: 6 minutes
What you’ll need
2 cups white whole wheat flour
1 tablespoon baking soda
1 tablespoon spoonable sugar substitute
10 ounces fat-free vanilla yogurt
1 large ripe banana, mashed
¼ cup walnuts, chopped
½ cup skim milk
1 tablespoon canola oil
1 teaspoon pure vanilla
4 egg whites, beaten with an electric mixer until stiff peaks form
What to do
1. Sift flours, baking soda, and sugar substitute in large bowl. Stir well.
2. Add yogurt, banana, walnuts, milk, oil, and vanilla. Stir until all ingredients are blended; do not overmix or your pancakes will be tough.
3. Fold in egg whites.
4. Coat large, nonstick skillet to medium-high heat.
5. Ladle mixture onto hot skillet making 4-inch pancakes. Cook until edges are golden and bubbles rise to top of pancakes, flip and cook other side until golden brown, about 3 minutes on each side.
6. Continue this process with rest of batter.
7. Serve with warm maple syrup if desired.
Makes: 18 pancakes
Serving size: 1 pancake
Nutrition facts (per serving)
Calories: 90
Total fat: 2 grams
Saturated fat: 0 grams
Sodium: 228 mg
Carbohydrate: 15 grams
Fiber: 1 gram
Protein: 3 grams
Banana Nut Pancakes
Prep time: 10 minutes / Cook time: 6 minutes
What you’ll need
2 cups white whole wheat flour
1 tablespoon baking soda
1 tablespoon spoonable sugar substitute
10 ounces fat-free vanilla yogurt
1 large ripe banana, mashed
¼ cup walnuts, chopped
½ cup skim milk
1 tablespoon canola oil
1 teaspoon pure vanilla
4 egg whites, beaten with an electric mixer until stiff peaks form
What to do
1. Sift flours, baking soda, and sugar substitute in large bowl. Stir well.
2. Add yogurt, banana, walnuts, milk, oil, and vanilla. Stir until all ingredients are blended; do not overmix or your pancakes will be tough.
3. Fold in egg whites.
4. Coat large, nonstick skillet to medium-high heat.
5. Ladle mixture onto hot skillet making 4-inch pancakes. Cook until edges are golden and bubbles rise to top of pancakes, flip and cook other side until golden brown, about 3 minutes on each side.
6. Continue this process with rest of batter.
7. Serve with warm maple syrup if desired.
Makes: 18 pancakes
Serving size: 1 pancake
Nutrition facts (per serving)
Calories: 90
Total fat: 2 grams
Saturated fat: 0 grams
Sodium: 228 mg
Carbohydrate: 15 grams
Fiber: 1 gram
Protein: 3 grams
0