Whole Grain Banana Pancakes

After trying and tweaking several different pancake recipes, I’m very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.

Step: 1

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

Step: 2

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

Step: 3

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.

Step: 4

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.

Per Serving: 305 calories; protein 13.7g; carbohydrates 42.8g; fat 10.6g; cholesterol 61.1mg; sodium 575.7mg.

Eat best breakfast to continue the day has become a good habit. It’s a great way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to make on the morning. Sugar is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feel full all day , and less likely grab a side food out of the vending machine before lunchtime.

Make fruit a morning habit is simple . Easy as put the fruit in your refrigerator next to the sweet drink or on the table next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.