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1
In a medium bowl, stir together the oats, flours, brown sugar, baking powder, and cinnamon.
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2
In a small bowl, whisk together the milk, applesauce, egg substitute, and oil.
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3
Stir into the flour mixture just until combined.
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4
(Do not overmix or the pancakes will be tough.)
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5
Heat a nonstick griddle over medium heat.
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6
Test the griddle by sprinkling a few drops of water on it.
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7
If the water evaporates quickly, the griddle is ready.
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8
Pour about 1/4 cup batter per pancake onto the griddle (probably about 4 pancakes per batch, depending on the size of your griddle).
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9
Cook for 2 to 3 minutes, or until bubbles appear all over the surface.
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10
Flip the pancakes.
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11
Cook for 1 to 2 minutes, or until cooked through and golden brown.
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12
Repeat until all the batter has been used.
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13
(You should have 8 pancakes total.)
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14
Serve topped with the bananas, granola, and maple syrup.
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15
If you arent serving the first batch as soon as you remove the pancakes from the griddle, put them on a plate and cover loosely with aluminum foil.
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16
If you cover them tightly, they will steam and become soggy.
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17
Leftover pancakes will taste fresher and have a drier texture if you reheat them in a toaster oven rather than in a microwave oven.
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18
(Per Serving)
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19
Calories: 316
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20
Total Fat: 4.5g
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21
Saturated: 0.5g
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22
Trans: 0.0g
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23
Polyunsaturated: 1.5g
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24
Monounsaturated: 2.5g
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25
Cholesterol: 1mg
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26
Sodium: 209mg
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27
Carbohydrates: 65g
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28
Fiber: 5g
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29
Sugars: 35g
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30
Protein: 7g
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31
Dietary Exchanges
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32
2 Starch
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33
1 Fruit
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34
1 1/2 Carbohydrate
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35
1/2 Fat
