Oatmeal Pancakes with Bananas

Preparation

1. Step 1

   In a medium bowl, stir together the oats, flours, brown sugar, baking powder, and cinnamon.

   Step 2

   In a small bowl, whisk together the milk, applesauce, egg substitute, and oil. Stir into the flour mixture just until combined. (Do not overmix or the pancakes will be tough.)

   Step 3

   Heat a nonstick griddle over medium heat. Test the griddle by sprinkling a few drops of water on it. If the water evaporates quickly, the griddle is ready. Pour about 1/4 cup batter per pancake onto the griddle (probably about 4 pancakes per batch, depending on the size of your griddle). Cook for 2 to 3 minutes, or until bubbles appear all over the surface.

   Step 4

   Flip the pancakes. Cook for 1 to 2 minutes, or until cooked through and golden brown. Repeat until all the batter has been used. (You should have 8 pancakes total.) Serve topped with the bananas, granola, and maple syrup.

2. Cook’s Tip

   Step 5

   If you aren’t serving the first batch as soon as you remove the pancakes from the griddle, put them on a plate and cover loosely with aluminum foil. If you cover them tightly, they will steam and become soggy. Leftover pancakes will taste fresher and have a drier texture if you reheat them in a toaster oven rather than in a microwave oven.

3. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 316

   Step 8

   Total Fat: 4.5g

   Step 9

   Saturated: 0.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 1.5g

   Step 12

   Monounsaturated: 2.5g

   Step 13

   Cholesterol: 1mg

   Step 14

   Sodium: 209mg

   Step 15

   Carbohydrates: 65g

   Step 16

   Fiber: 5g

   Step 17

   Sugars: 35g

   Step 18

   Protein: 7g

   Step 19

   Dietary Exchanges

   Step 20

   2 Starch

   Step 21

   1 Fruit

   Step 22

   1 1/2 Carbohydrate

   Step 23

   1/2 Fat