Happy March everyone! Apparently it’s National Pancake Day–what kind of foodie would I be if I didn’t celebrate? In honor of this marvelous day, I’ve whipped up some healthy banana nut pancakes courtesy of Skinny Taste .
Photo courtesy of unamericanaincucina.com-forgive me, my camera is acting up!
Why are they nutritious you ask? Here’s the scoop: Bananas are chock full of fiber, so they help keep you fuller longer. The walnuts offer plenty of protein, and add a delightful crunch. I decided to use agave syrup as opposed to the regular ole’ Maple that I usually don my pancakes with (it has a lower glycemic index).
The pancakes went perfectly with french vanilla coffee! So scrumptious Want to try it too? Here’s the recipe:
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray
Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.
Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
Makes about 3 cups of batter which yields 12 pancakes.