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Whole-Grain Banana Blueberry Pancakes with Walnuts

Yield: 6 servings 
Serving size: 2 pancakes

These are perfect for a weekend family breakfast. Your family will love these delicious pancakes, and you can feel good about serving up this superfood breakfast. This recipe is a great energy booster, and contains additional fiber and potassium.


1 cup oat flour
1 cup white whole-wheat flour 

2 1/4 teaspoons baking powder 

1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup diced walnuts
2 eggs, slightly beaten
1/4 cup canola oil
1 banana, mashed
2 tablespoons honey
1 cup buttermilk
1/2 cup low-fat milk
1/2 cup fresh blueberries 


In a large mixing bowl, whisk dry ingre- dients together. in another mixing bowl, combine remaining ingredients, except blueberries. Pour wet mixture into dry, and stir until combined and most lumps disappear; fold in blueberries.

Heat griddle to 350°, or until a drop of water sizzles when dropped on griddle. Spray griddle with nonstick cooking spray, and pour on 1/4 cup pancake mix.

Turn pancakes over when they begin to dry around the edges and are golden on the bottom. if desired, top pancakes with additional blueberries and banan- as, and drizzle with 100% pure maple syrup.

Tip: To make oat flour, add old- fashioned oats to a blender (1 cup oats makes 1 cup flour), and blend until a flour-like consistency is achieved.

 






 























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