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Wednesday, January 19, 2011

Recipe for Whole Wheat Pancakes with Banana and Almond Butter

On a lazy Sunday morning, I surprised Mr. ELEB with these healthy and filling pancakes.  They are the basic whole wheat pancake recipe with a banana and some almond butter added.  I thought about adding some chocolate but restrained myself!  I think it would be a good add though, so let me know if you go all out.  This is another use for frozen bananas.

This is a kid-friendly recipe so if you have kids (or grab your neighbors'/friends' kids) try this recipe and cook with them.  For more kid friendly recipes check out Make Time For Change, sponsored by Frigidaire.    Frigidaire and Jennifer Garner are teaming up to inspire families everywhere to roll up their sleeves and get cooking together. Starting today, people can join in the Frigidaire Kids' Cooking Academy to get great recipes, how-to videos and tips, all designed to help involve kids in the kitchen.  If you join, Frigidaire will donate $1 to Save the Children to help make sure that more children have access to healthy foods. Plus, to help spread the word, everyone who participates will be entered for a chance to win the daily prize, a kids' apron set, and the grand prize: a new Double Oven Range from Frigidaire.
Made 9 pancakes, each approximately 112 calories, 5 grams fat, 15 grams carbs, 2 grams fiber, 4 grams protein without butter or syrup; 3 WW Points +

1 cup whole wheat flour
1 tsp baking powder
¼ tsp salt
1 large egg
1 cup 1 % milk (plus more if needed during mixing)
1 TBSP canola oil
1 small banana, mashed
2 TBSP natural almond butter
Butter flavored spray

Mix mashed banana and almond butter together until well mixed.

Add in wet ingredients.  Stir flour, baking powder and salt together.  Add to wet ingredients and stir until just combined.  It’s ok if the batter is a bit lumpy.  Stir in a TBSP or more of milk if needed to get batter to a consistency you like.

(Supervise kids here or take over this part depending on age!) Spray pan with butter spray and heat over med/med-high heat.  Pour batter by ¼ cups and cook until top is bubbling. 

Turn over and cook an additional 2 minutes or until cooked through (check the first one and adjust timing as needed).

Serve with butter and syrup.  Enjoy!

What add-ins do you use in your pancakes?  What do you cook with your kids?

Printable Recipe