Here is one of my ALL TIME favorite recipes. They are super easy to make, keep for a long time in the fridge, reheat well, and are full of whole grains, fruit and nuts. Breakfast baked goods are usually known for being full of processed, empty calories, but these pancakes feel like a treat while providing you one of the most well rounded breakfasts around.
Banana Almond Oatmeal Pancakes
Makes 12 pancakes (4 servings)
- 1 cup whole wheat flour
- 1 cup quick or rolled oats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 1 to 1 1/2 cups vanilla soy milk (or skim milk) (depending on whether you like thin or thick pancakes)
- 1 banana, diced
- Cooking spray for pan
- 1/4 cup almonds
- 1 banana, sliced
1. In a bowl, mix the flour, oats, baking powder, salt, egg, cinnamon, and honey. Stir in the soy milk to the desired consistency. I like my pancakes to be neither too thin nor too thick, so I added 1 1/4 cups of soy milk. Stir in the bananas.
2. Place a skillet on medium heat (I use a square-shaped griddle). After spraying the pan, pour batter into 4-inch diameter circles (using about 1/4 cup of batter).
3. While the pancakes are cooking, hand chop the almonds on a cutting board with a sharp knife.
4. Once the pancakes begin to bubble, flip them and cook for another minute or so on the other side until golden brown.
5. Serve three pancakes with sliced bananas and chopped almonds. They’re delicious like this, or for a sweeter breakfast, pour on two tablespoons of real maple syrup.
Nutrients per serving: Calories: 337, Protein: 10.5g, Carbs: 62.2g, Fat: 6.5g, Cholesterol: 47mg, Sodium: 603mg
Kelly Turner is a Seattle area ACE Certified Personal Trainer, health and fitness writer and editor of the fitness website, PhysiqueSpeak.com. To contact Kelly with any questions, you can email her at firstname.lastname@example.org.