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.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1/6 of recipe (252g)
360
カロリー
8g
タンパク質
60g
炭水化物
10g
脂質
5g
食物繊維
31g
糖類
209mg
ナトリウム
飽和脂肪酸 2 g · コレステロール 72 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
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
作り方
- 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.
出典: USDA MyPlate Kitchen · Pumpkin Post and Banana Beat Newsletters University of Massachusetts Extension Nutrition Education Program
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