Whole Wheat and Oatmeal Pancakes

A great sunday morning breakfast. Goes well with chocolate chips and nuts (see variations). Serves well with maple syrup.

Servings: 3 adults
Preparation Time: 5 min
Cooking Time: 10 min per round (depends on size of griddle/pan)
Author Rating: 8/10

Ingredients:


0.5 teaspoon	baking powder
0.25 teaspoon	baking soda
2	bananas
1	egg
2 tablespoon	ground flax seeds
1 teaspoon	maple syrup
1 cup	milk
0.25 cup	quick rolled oatmeal
1 pinch	salt
0.5 cup	white flour
0.5 cup	whole wheat flour
0.125 cup	yogurt

Directions:

Step 1

Mash the bananas. Mix all the ingredients together. I find it easiest to start with the milk, add the flour, other ingredients, followed by the mashed bananas and oatmeal at the end.

Step 2

Pour small to medium pancake sizes on a pan or griddle. The picture shows the variations as well. When adding chocolate chips or nuts, push down the chips/nuts into the batter so they don't burn when you flip the pancake.

Step 3

Flip the pancakes after about 5 min. They should look slightly shaded.

Step 4

Serve with maple syrup.

Notes:

You can throw in other fruits too. Blueberries or raspberries are some of our favorites.

Variations:

Chocolate Chip Pancakes

For a slightly sweeter pancake. These can be eaten with or without maple syrup.
Ingredients:

Add:
0.25 cup chocolate chips
Directions:
Add about 10 chocolate chips per pancake depending on the size and your preference. Use a fork to push down the chips before flipping the pancake.

Nutty Pancakes

This nutty version works really well with chopped pecans or walnuts. They taste delicious with maple syrup poured on top.
Ingredients:

Add:
0.25 cup chopped pecans or walnuts
Directions:
Add about 7 pieces of nuts to each pancake depending on the size of the pieces and pancakes and your preference. Use a fork to push the nut pieces down before flipping the pancakes.

Recipe provided via www.MeanMeals.com