Whole Grain Pancakes

plate of pancakes with fruit on top

Makes 4 servings

Ingredients

  • 3/4 cup whole wheat flour
  • 1/4 cup oat bran or wheat germ
  • 1/4 cup old-fashioned oats
  • 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 ripe banana, mashed
  • 1 tablespoon vegetable oil
  • 1 cup milk

Directions

  1. Preheat griddle to 375°F.
  2. Mix dry ingredients in a large bowl. Whisk together.
  3. In a medium bowl, beat the egg with a whisk. Add the mashed banana, oil, and milk. Mix well.
  4. Add the liquid ingredients to the dry ingredients and stir gently, just until ingredients are combined. Do not overmix. The batter may be lumpy. Let batter sit for 5 minutes.
  5. Pour batter 1/2 cup at a time onto the hot griddle. Cook until edges become crisp and bubbles have formed on the top, about 2 minutes. Flip the pancake and continue cooking until the bottom is browned, about 1-2 minutes more.
  6. Serve hot with a fruit puree or reduced-sugar syrup.

Recipe from: Eat Drink Mississippi 


© 2022 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)