- Portion size 14 servings
Ingredients
Toppings:
Method
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.
Nutritional facts <b>Per serving (using Cheddar cheese):</b> about
- Sodium 413 mg
- Protein 18 g
- Calories 292.0
- Total fat 22 g
- Cholesterol 446 mg
- Saturated fat 7 g
- Total carbohydrate 5 g
%RDI
- Iron 16.0
- Folate 40.0
- Calcium 23.0
- Vitamin A 61.0
- Vitamin C 10.0
