Fruit and Nut Pancakes

31 Jan
Who doesn’t love to laze about in our pj’s over a big breakfast, but we love it even more if our jeans still zip when we get dressed.  That’s why I absolutely love these yummy yet healthy cakes, created by SELF magazine contributers.  These delights pack whole grains for energy plus fruit for extra tang, potassium, and antioxidants.  Pass the maple syrup (but only a smidge!)

photo by Kat Teutsch

  • 1 cup whole-wheat flour
  • 1/2 cup rolled oats
  •  1/4 cup sliced almonds, crushed walnuts or crushed pecans
  • 2 tsp baking powder
  •  1/2 tsp cinnamon
  • 2 medium bananas
  • 1 cup nonfat or almond milk
  • 1 egg 1 tsp vanilla or almond extract
  • 1 cup frozen blueberries or frozen mixed berries
  • Vegetable oil cooking spray

In a bowl, combine first 5 ingredients.  Mash 1 banana; in another bowl, mix mashed banana with milk, egg and vanilla or almond extract.  Pour liquid ingredients into dry ingredients; stir until smooth.  Slice remaining banana and stir into batter; add berries.  Warm a skillet over medium heat; coat with cooking spray.  Measure 1/4 cup batter; pour onto skillet.  Cook until golden brown, 2 to 3 minutes per side.  Repeat until batter is gone.  Servings: 2 5-inch pancakes

Nutritional Info-per serving
Calories 247, Carbs 41g, Fat 6g, Protein 9g, Fiber 6g, Calcium 22g


3 Responses to “Fruit and Nut Pancakes”

  1. Jenn January 31, 2012 at 2:18 am #

    I wish I could make these but Wesley is crazy allergic to nuts 😦

    • mommaschwag January 31, 2012 at 6:36 am #

      I will look for some yummy recipes that you could make for Wesley.

  2. Melissa Bender February 5, 2012 at 9:18 pm #

    This looks delicious! I must try it!

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