Banana-Oat Pancakes for Breakfast Ideas Recipes - How Foods Fight Cancer

Banana-Oat Pancakes for Breakfast Ideas Recipes - How Foods Fight Cancer

MAKES ABOUT 10 PANCAKES (10 SERVINGS)

These satisfying pancakes contain generous amounts of heart-healthful oats. They are delicious
when served with orange slices or other fresh fruit, or a bit of real maple syrup. You can purchase
oat flour at natural food stores and in some supermarkets, or you can make your own by
grinding rolled oats in a food processor or blender.

1 cup oat flour
1⁄4 cup whole wheat pastry flour
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
1 cup fortified soymilk or other nondairy milk
1 ripe banana, mashed
1⁄4 cup chopped walnuts (optional)
1 tablespoon maple syrup
11⁄2 teaspoons apple cider vinegar


1. Combine the oat flour, pastry flour, baking soda, and salt in a small
bowl and stir to mix.

2. Combine the soymilk, banana, optional walnuts, maple syrup, and
vinegar in a medium bowl and mix thoroughly.

3. To make the batter, add the flour mixture to the soymilk mixture and
stir just until combined.

4. Heat a large nonstick skillet. Pour small amounts of the batter onto
the heated skillet and cook until the tops bubble and the edges are dry.
Turn the pancakes over and cook the other side for about 1 minute,
until golden brown. Serve immediately.

5. Stored in a covered container in the refrigerator, leftover Banana-Oat
Pancakes will keep for up to 2 days.


PER SERVING: 78 calories; 1.1 g fat; 0.2 g saturated fat; 13.1% calories from fat; 0 mg cholesterol;
3 g protein; 14.8 g carbohydrate; 3.5 g sugar; 2 g fiber; 107 mg sodium; 38 mg calcium; 0.8 mg
iron; 1.1 mg vitamin C; 3 mcg beta-carotene; 0.4 mg vitamin E