Arlington Personal Fitness

Tags: banana | oatmeal | pancakes

Jenn Raeburn's Oatmeal and Banana Pancakes

Serves: 6. Makes 10-12 5-inch pancakes.

Ingredients:
3 medium bananas, plus 1 slices banana for garnish
½ cup skim milk
½ tsp pure vanilla extract
1 cup rolled oats, ground to course flour in a food processor (will be about ¾ cup ground oats)
¼ cup rolled oats
½ cup whole-wheat flour
¼ tsp kosher salt
2 tsp baking powder
2 egg whites, whipped to soft peaks
Olive oil cooking spray

Instructions:
Add bananas, milk and vanilla to a blender and puree until smooth.
In a large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder.
Fold banana puree into dry ingredients to form a think batter.  Do not overwork batter.
Gently fold whipped egg whites into batter.
Heat a non-stick griddle coated with cooking spray over medium heat.
Add portions of batter, leaving room for pancakes to expand as they cook.
Cook until lightly browned, about 1 ½ minutes per side.
Hold the finished pancakes in a warm oven as the rest cook.


Enjoy!

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