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Banana Three-Grain Pancakes

9
Total Time
40 min
Prep
22 min
Cook
18 min
Serves
6
Difficulty
Moderate
For fluffy pancakes, lighten the batter by initially folding in only about one-fourth of the beaten egg whites. Then fold in the rest.

Ingredients

uncooked old fashioned oats

½ cup(s)

white all-purpose flour

1 cup(s)

uncooked unenriched white cornmeal

3 Tbsp

sugar

2 Tbsp

baking powder

1½ tsp

baking soda

½ tsp

table salt

¼ tsp

low-fat buttermilk

1 cup(s)

unsweetened applesauce

2 Tbsp

vegetable oil

1 Tbsp

egg white(s)

2 large

banana(s)

1 large, diced

maple syrup

6 Tbsp

sugar

2½ tsp

ground cinnamon

½ tsp, to mix in with 2 1/2 tsp sugar

Instructions

  1. Preheat oven to 350°F. Spread oats on a baking sheet. Bake until golden brown, 6 to 7 minutes. Let cool.
  2. 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.
  3. In a large bowl, whisk buttermilk, applesauce and oil.
  4. In a small bowl, with an electric mixer on high speed, beat egg whites until stiff but not dry.
  5. Add dry ingredients to buttermilk mixture and stir until just combined. Add banana to batter, then fold in egg whites until just combined.
  6. Heat a large nonstick griddle or skillet that has been sprayed with cooking spray.
  7. 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.
  8. Repeat with remaining batter and oats. You may have some left over.
  9. Serve hot, topped with maple syrup and combined cinnamon-sugar.

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