Ingredients
quick cooking oats 1 cup
baking powder 1 1/2 tsp
Eggs 2
skim milk 1/3 cup
mashed banana 1/3 cup
vanilla extract 1/2 tsp
chopped pecans 2 tbsp
canola oil 1 tbsp
Preparation: 10 mins / Cooking: 15 mins / Servings: 6
Instructions
Using a food processor, process the oats to a flour-like consistency. Mix oats and baking powder in a small bowl and set aside.
In a separate bowl, mix eggs, milk, mashed banana, and vanilla. Add to dry ingredients, and mix until just combined. Then fold in pecans.
Heat oil in nonstick skillet over medium heat. Drop 1/4 cup of batter onto the hot skillet to make each pancake. Cook until lightly brown on both sides.
Nutrition
[6 Servings]
Serving Size
1 pancake
Amount per serving
Calories
130
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 60mg
Sodium 120mg
Total Carbohydrate 13g
Dietary Fiber 2g
Total Sugars 3g
Protein 5g
Potassium 150mg
Phosphorus 230mg
Source: https://www.diabetesfoodhub.org/recipes/oatmeal-pecan-pancakes.html
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