Fruit & Nut Pancakes
Author: 
Serves: Eight 5″ pancakes – 4 servings
 
Ingredients
  • 1 cup whole-wheat flour
  • ½ cup rolled oats
  • ¼ cup sliced almonds, crushed walnuts or crushed pecans
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 2 medium bananas
  • 1 cup nonfat or almond milk (more if you prefer a thinner batter)
  • 1 egg
  • 1 tsp almond extract
  • 1 cup mixed berries (frozen or fresh)
  • Vegetable oil cooking spray
Instructions
  1. In a bowl, combine first 5 ingredients. Mash bananas in another bowl and mix with milk, egg and almond extract. Pour liquid ingredients into dry ingredients; stir until smooth. Add berries.
  2. Warm a skillet over medium heat; coat with cooking spray. Measure 1⁄4 cup batter; pour onto skillet. Spread the batter out thinly to assure that they cook through. Cook until golden brown, 2 to 3 minutes per side. Repeat until batter is gone.
Nutrition Information
Serving size: 2 pancakes Calories: 330 Fat: 8g Saturated fat: 1g Carbohydrates: 57g Fiber: 8g Protein: 11g
Recipe by Bistro OneSix at https://bistroonesix.com/a-pancake-balancing-act/