Granola Banana Pancakes
| 2 min read
Ingredients
- 2/3 cup Three Little Birds Granola or muesli
- 1 1/2 cup Lowfat Buttermilk
- 1/2 ripe banana, peeled and mashed
- 1 egg
- 2 tablespoons dark brown sugar
- 2 tablespoons canola oil
- 2/3 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon. kosher salt
- Pure Michigan Maple syrup for drizzling
- 1/2 banana, sliced for garnish
- fresh blueberries (optional) for garnish
Directions
Soak the granola in the buttermilk overnight in the refrigerator.
In the morning, remove the soaked granola from the fridge and set aside. In a small bowl, mash half of a banana, and mix with the egg, oil, and brown sugar. Add the granola/buttermilk mixture to this and stir to combine.
In a separate bowl, blend the whole wheat pastry flour with the baking soda and salt. Fold this into the banana and granola mixture until JUST COMBINED – do NOT over-mix! Allow the batter to rest for 15 minutes.
Meanwhile, prepare a seasoned cast iron pan or griddle to cook the pancakes. If you do not have a cast iron pan or griddle, just use a non-stick pan. Heat the skillet over medium to high heat. Brush it lightly with oil or spray with cooking spray.
Spoon 1/4 cup of batter into the pan and allow to cook until the edges are set, about 3 minutes. You may need to adjust your heat up or down to get the perfect temperature to brown the pancakes and cook them thoroughly without burning them. When the edges are set, flip the pancakes and cook on the other side to golden brown.
Remove from the skillet and garnish with the rest of the banana and a small amount of pure maple syrup.
Nutritional Information: Makes 12-14 4″ pancakes; 1 serving = 2 pancakes
172 g calories, 6.6 g total fat, 24.8 g carbohydrates, 8.7 g sugars, 5.4 g protein
*Diabetic-friendly
172 g calories, 6.6 g total fat, 24.8 g carbohydrates, 8.7 g sugars, 5.4 g protein
*Diabetic-friendly
Photo credit: Budko
