Whole Grain Banana Pancakes

Oats lend texture to these banana pancakes made with almond meal and whole wheat flour.

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3/4 cup whole wheat flour

1/4 cup almond meal

1/4 cup old-fashioned oats

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

1 cup milk

1 ripe banana, mashed

1 tablespoon canola oil

Preheat griddle to 375 degrees F (190 degrees C).

Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.

Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.

Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

Whole Grain Banana Pancakes

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Instructions

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