WHOLE WHEAT BANANA PANCAKES
Whole Wheat Banana Pancakes are a family favorite for weekend breakfast – they are tasty, easy to make, and fill you up with whole grains and good nutrients before you set out on your Sunday morning or early afternoon stroll.
If you don’t have fresh bananas, use frozen….
I often use frozen bananas in this recipe, which is a good way to preserve bananas when they begin to over-ripen on your counter and you don’t have time to use them before they go off.
How does the nutrition stack up?
Nutrition-wise, a stack of three pancakes(without syrup or topping) contains around 170 calories, 7 grams of protein and 4 grams of fiber. To boost the protein for your breakfast, try adding some nonfat Greek yogurt, a scrambled egg white or a few walnuts or almonds on the side. For most of us, 170 calories at breakfast with 7 grams of protein isn’t enough to hold us for the morning. Add some extra protein at breakfast to feel full longer, have more energy, and avoid the temptation of a mid-morning sugary doughnut or other snack.
FREE DOWNLOAD Set up the best Basic Pantry!
Learn how to build a well stocked pantry from Culinary Dietitian, Barbara Spalding. When you have these ingredients on hand you can always make a meal even when you haven’t been to the store.