Banana Three-Grain Pancakes
- Total Time
For fluffy pancakes, lighten the batter by initially folding in only about one-fourth of the beaten egg whites. Then fold in the rest.
uncooked old fashioned oats½ cup(s)
white all-purpose flour1 cup(s)
uncooked unenriched white cornmeal3 Tbsp
baking powder1 ½ tsp
baking soda½ tsp
table salt¼ tsp
low-fat buttermilk1 cup(s)
unsweetened applesauce2 Tbsp
vegetable oil1 Tbsp
egg white(s)2 large
banana(s)1 large, diced
maple syrup6 Tbsp
sugar2 ½ tsp
ground cinnamon½ tsp, to mix in with 2 1/2 tsp sugar
- Preheat oven to 350°F. Spread oats on a baking sheet. Bake until golden brown, 6 to 7 minutes. Let cool.
- In a food processor, combine 1/4 cup of oats, flour, cornmeal, 2 tablespoons sugar, baking powder, baking soda and salt. Process until oats are finely ground.
- In a large bowl, whisk buttermilk, applesauce and oil.
- In a small bowl, with an electric mixer on high speed, beat egg whites until stiff but not dry.
- Add dry ingredients to buttermilk mixture and stir until just combined. Add banana to batter, then fold in egg whites until just combined.
- Heat a large nonstick griddle or skillet that has been sprayed with cooking spray.
- Pour batter onto griddle by 1/4-cup measures. Sprinkle each with about 1 teaspoon of oats. Cook just until bubbles begin to appear at edge of pancakes, 2 to 3 minutes. Turn over and cook 2 minutes longer.
- Repeat with remaining batter and oats. You may have some left over.
- Serve hot, topped with maple syrup and combined cinnamon-sugar.