Banana Nut Pancake

July 08, 2015

My husband loves pancakes!  It is his all time favorite.  And since I am trying to be a supportive wife who wants to make her husband happy, I searched for several healthy pancake recipes that I can prepare for our weekend meatless breakfast.  So for today, I'll share with you a remake of Gina's Banana Nut Pancakes.  

This pancake recipe is perfect for those people who are on a diet and are trying to cut on extra calories.  The only issue that I have with this recipe is that the pancakes didn't taste sweet at all.  Maybe because I used the regular ripe bananas.  (We ended up adding pure maple syrup to our pancakes to bring happiness into this dish!)  So if in case you are planning to cook this recipe, please make sure to use an over ripe banana or just top the pancakes with a syrup instead, just like what we did!

How about you?  Any healthy recipe that you can suggest for our next weekend's meatless breakfast?

(Makes 8 medium pancakes)

For the pancake:
1 cup whole wheat flour
2 tsp baking powder 
1/4 tsp salt
1/4 tsp cinnamon
2 large bananas, over ripe, mashed
1 cup skim milk
3 egg whites
2 tsp olive oil
1 tsp vanilla powder (2 tsp if using vanilla extract)
4 tsp olive oil for cooking

For toppings:
2 tbsp chopped walnuts (add more if you wish)
1 medium apple, sliced
1 pc cherry

Mix all dry ingredients in a bowl. Combine skim milk, egg whites, olive oil, and mashed bananas in a bowl until smooth. Combine wet ingredients with the dry ingredients and mix until well blended.

Put a skillet over low heat. Make sure that it is very hot before adding a bit of olive oil (for greasing) so as to avoid the mixture from sticking.  Pour 1/3 cup of pancake batter into the skillet. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Add toppings and serve!

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