- 1/2 cup(s) uncooked old fashioned oats
- 1 cup(s) white all-purpose flour
- 3 Tbsp uncooked unenriched white cornmeal
- 2 Tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 1 cup(s) low-fat buttermilk
- 2 Tbsp unsweetened applesauce
- 1 Tbsp vegetable oil
- 2 large egg white(s)
- 1 large banana(s), diced
- 6 Tbsp maple syrup
- 2 1/2 tsp sugar
- 1/2 tsp ground cinnamon, 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.