Multi-Grain Banana Pancakes



Just because we decide that we want to start eating a more healthy diet doesn’t mean we have to give eating our favorite Saturday morning breakfast. Here’s a twist on one of my favorite breakfasts.  These pancakes are made with naturally sweetened bananas with a lil touch of honey and have 10 grams of protein which is what our bodies need to help naturally balance our hormones. Also, if you’re following one of the meal plans in the Team Beachbody fitness programs, there’s a chart below to make sure you’re staying within the prescribed guidelines. I hope you enjoy it and let me know what you think.


Total Time: 20 min.Multi-Grain-Banana-Pancakes_zumr6d
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings, 2 pancakes each

1 large egg, lightly beaten
1 Tbsp. coconut oil, melted
1 cup low-fat milk
¼ cup nonfat plain yogurt
1 very ripe medium banana, mashed
1 Tbsp. raw honey
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup old-fashioned rolled oats
3 Tbsp. wheat bran
2 Tbsp. chopped raw almonds
1½ tsp. baking soda
½ tsp. sea salt
Nonstick cooking spray
4 tsp. pure maple syrup

1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. Flip with spatula and cook for 30 seconds.
7. Repeat with remaining batter.
8. Serve pancakes topped evenly with maple syrup.

NutritionalData-MultigrainBananaPancakes (1)

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