Whole Wheat Banana Pancakes
"This is a fantastic option for those who are counting calories. There is no oil or sugar in the ingredients and they are less than 2 points each with Weight Watchers! This recipe was inspired by a cookbook called Volumetrics by Barbara Rolls. Top with fresh fruit (cooked bananas are great), fat free yogurt or honey."
photo by DuChick
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
8 Pancakes
- Serves:
- 8
ingredients
- 1 1⁄4 cups whole wheat flour
- 1⁄4 cup oatmeal (uncooked)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups skim milk (or dairy-free milk)
- 2 egg whites (or one large egg)
- 1 mashed banana (ripe)
directions
- Mix up all ingredients with a fork or wire whisk.
- cook on a non-stick pan or use a small amount of olive oil or cooking spray for each pancake.
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Reviews
-
I followed the recipe accordingly, and I really liked this pancake; it was dense, and the edges got really crispy so it's best to eat it immediately! However, it was not very sweet. I think syrup, brown sugar or honey is a better topping because fresh fruit alone would not be enough to sweeten it up. -
Although these were a little bland, they had a good consistency and mixed easily. I added chocolate chips to liven up the flavor. -
These pancakes were great. I used a combination of AP flour and buckwheat flour in place of whole wheat flour. I used a pretty big banana, and everything came together perfectly. Thanks for the good recipe! -
I guess I shouldn't complain about these, being as they are pretty healthy. Mine didn't fluff up like the picture at all and the batter was actually quite runny. I probably won't make these again, sorry. -
Excellent pancakes! Didn't really serve 8 for me - more like 2 - but then again I am a big guy.
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Tweaks
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These pancakes were great. I used a combination of AP flour and buckwheat flour in place of whole wheat flour. I used a pretty big banana, and everything came together perfectly. Thanks for the good recipe!
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
