Banana Pancakes with Apple Topping
Kick your pancakes up a notch with fresh bananas and an apple topping. The whole wheat flour and the fresh fruit in the recipe add extra fiber to your breakfast.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (252g)
360
Calories
8g
Protein
60g
Carbs
10g
Fat
5g
Fiber
31g
Sugar
209mg
Sodium
Saturated Fat 2 g · Cholesterol 72 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
apples
3
sugar
3 tablespoons
water
1/4 cup
eggs
2
low-fat or fat-free milk
1 1/2 cups
honey
1 tablespoon
vegetable oil
3 tablespoons · or cooking oil of choice
whole wheat flour
3/4 cup
flour
3/4 cup · all purpose
baking powder
2 teaspoons
bananas
2
cinnamon
1 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Wash apples, remove cores, and slice thinly with peel still on.
- 3
Combine apples with the sugar, cinnamon, and water.
- 4
Cook in skillet for 10 minutes. Set aside while making pancakes.
- 5
Beat eggs. Beat in milk, honey, and oil.
- 6
Add flours and baking powder.
- 7
Slice bananas and add to mixture.
- 8
Coat a large, non-stick frying pan or griddle with non-stick cooking spray. Warm the pan over medium heat for 2 minutes.
- 9
Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size).
- 10
Cook until the tops are bubbly and the pancakes are dry around the edges. Flip and cook for 2-3 minutes or until golden on both sides. Place pancakes on a platter and keep warm.
- 11
Repeat steps 5 and 6 until batter has been used, using more nonstick cooking spray as needed.
- 12
Serve pancakes topped with cooked apples.
Source: USDA MyPlate Kitchen · Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program
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