Try these healthy, multi-grain banana pancakes the next time your pancake craving strikes!
Serves: 4 servings, 2 pancakes each
1 large egg, lightly beaten
1 Tbsp. coconut oil, melted
1 cup low-fat milk
¼ cup nonfat plain yogurt
1 very ripe medium banana, mashed
1 Tbsp. raw honey
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup old-fashioned rolled oats
3 Tbsp. wheat bran
2 Tbsp. chopped raw almonds
1½ tsp. baking soda
½ tsp. sea salt
Nonstick cooking spray
4 tsp. pure maple syrup
Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
Flip with spatula and cook for 30 seconds.
Repeat with remaining batter.
Serve pancakes topped evenly with maple syrup.