Whole Grain Pancakes With Buttermilk And Banana

Name: Whole Grain Pancakes With Buttermilk And Banana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Low-fat Buttermilk; 1 cup Fat Free Milk; 3/4 cups Rolled Oats; 3/4 cups All-purpose Flour; 1/2 cups Whole Wheat Flour; 2 Tablespoons Wheat Germ; 2 Tablespoons Ground Flax Meal; 2 Tablespoons Brown Sugar; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1/2 teaspoons Salt; 2 whole Large Eggs; 1 whole Very Ripe Banana (you May Use 2); 1 Tablespoon Vegetable Oil

Servings: persons

1-1/2 cup Low-fat Buttermilk
1 cup Fat Free Milk
3/4 cups Rolled Oats
3/4 cups All-purpose Flour
1/2 cups Whole Wheat Flour
2 Tablespoons Wheat Germ
2 Tablespoons Ground Flax Meal
2 Tablespoons Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoons Salt
2 whole Large Eggs
1 whole Very Ripe Banana (you May Use 2)
1 Tablespoon Vegetable Oil

1
In a medium bowl, combine the buttermilk, milk and oats. Allow to rest for about 20 minutes while you are gathering the other ingredients.
2
In a large bowl, combine the flours, wheat germ, flax meal, sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine.
3
Place the eggs in a small bowl and beat lightly with a fork, then add to the buttermilk mixture. Mash the bananas and add them to the wet mixture, whisking well to combine.
4
Pour the wet mixture into the dry mixture and stir lightly with a wooden spoon just until combined, taking care not to over-mix.
5
Cook pancakes as you regularly do over medium heat. I use an electric nonstick griddle. I don't have to oil my griddle, but you may brush your pan or griddle with a little oil or a quick spray of cooking spray to help with sticking issues. Pour about 1/3 cup of batter onto the griddle and cook until the edges look dry and bubbles begin to form on the top of the pancake. Flip and cook a minute or two more until the underside is browned. Serve immediately, or alternatively, place on an ovenproof plate in a 200u00b0 oven to keep warm until ready to serve. Top with maple syrup, butter or your favorite pancake topping!

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cup Low-fat Buttermilk, 1 cup Fat Free Milk, 3/4 cups Rolled Oats, 3/4 cups All-purpose Flour, and more.

Yes, Whole Grain Pancakes With Buttermilk And Banana falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!