• I made these this morning. Somehow I missed the non-fat plain yogurt on my shopping trip so I subbed in ricotta cheese and they turned out fantastic!

    From Toni
    August 9, 2014

  • Hello!
    Yum! That’s a great substitution!

    From Karla Williams
    August 11, 2014

Healthy Recipes: Banana Oatmeal Pancakes


½ cup Old-fashioned rolled oats

1 cup Water

2 Tablespoons Light brown sugar

2 Tablespoons Canola oil

½ cup Whole wheat flour

½ cup All-purpose flour

1 ½ teaspoons Baking powder

¼ teaspoon Baking soda

¼ teaspoon Salt

¼ teaspoon Ground cinnamon    

½ cup Skim milk

¼ cup Non-fat plain yogurt

1 each Mashed banana

1 each Egg


  • In a large, microwave safe bowl, combine the oats and water.
  • Microwave on high until the oats are creamy and tender; about three minutes.
  • Stir in brown sugar and canola oil; set aside to cool slightly.
  • In a separate bowl, combine the flours, baking powder, baking soda, salt, and ground cinnamon; whisk to blend.
  • Add the milk, yogurt and mashed banana to the oats and stir until well blended; beat in the egg.
  • Add the flour mixture to the oat mixture and stir until just moistened.
  • Place a nonstick frying pan or griddle over medium heat; once hot, spoon ¼ cup pancake batter into the pan.
  • Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned; about two minutes.
  • Flip the pancake and cook for another 2-3 minutes.
  • Repeat with remaining pancake batter.
  • Serve with sugar free maple syrup or even bananas foster.

Chef’s Note:  If cooking for one person, make recipe as normal. Let leftover pancakes cool, bag them and then freeze for a later day. Top your pancakes with fresh fruit and berries to add even more flavor! 

Serving Size: 1 pancake     

Calories: 80                             

 Carbohydrates: 11 grams

Sodium: 95 milligrams

Fiber: 1 gram

 Protein: 2 grams

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