Nutty Banana Bran Pancakes
This recipe makes 14 servings
Nutritional Info |
|
|---|---|
| Per serving (using Cheddar cheese): about | - |
| cal | 292 |
| pro | 18 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 446 mg |
| sodium | 413 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 16 |
| vit A | 61 |
| vit C | 10 |
| folate | 40 |
Ingredients
- 1-1/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup whole wheat flour
- 1/4 cup wheat bran
- 1/2 tsp ground nutmeg
- 1 egg
- 1-1/2 cups milk
- 1/4 cup melted butter or vegetable oil
- 1/2 cup mashed bananas
- 1 cup chopped walnuts or pecans
- Toppings
- Butter
- Maple syrup
Preparation
In large bowl, whisk together all-purpose flour, sugar, baking powder, salt, whole wheat flour, wheat bran and nutmeg.
In separate bowl, beat together egg, milk and melted butter or vegetable oil; add to dry ingredients and mix just until lumpy. Add banana and walnuts or pecans; mix just until incorporated.
Heat nonstick skillet over medium heat; brush with vegetable oil. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula if necessary. Cook for 1-1/2 to 2-1/2 minutes or until underside is golden and bubbles break on top. Turn and cook for 1 to 2 minutes or until underside is golden. Serve hot with butter and maple syrup.
- Keywords : Eggs; Spinach; Main Course; Skillet; Milk;
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