pancakes moist and flavorful. If you don't like syrup, warm some
sliced bananas in a frying pan with a small amount of butter or oil
and spoon them on top.
By Mayo Clinic staff
Serves 6
Ingredients
1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain)flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1 percent low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten
Directions
In a small saucepan, combine the maple syrup, cinnamon stick and
cloves. Place over medium heat and bring to a boil. Remove from heat
and let steep for 15 minutes. Remove the cinnamon stickand cloves with
a slotted spoon. Set the syrup aside and keep warm.
In a large microwave-safe bowl, combine the oats and water. Microwave
on high until the oats are creamy and tender, about 3 minutes. Stir in
the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and
ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well
blended. Beat in the egg. Add the flour mixture to the oat mixture and
stir just until moistened.
Place a nonstick frying pan or griddle over medium heat. When a drop
of watersizzles as it hits the pan, spoon 1/4 cup pancake batter into
the pan. Cook until the top surface of the pancake is covered with
bubbles and the edges are lightly browned, about 2 minutes. Turn and
cook until the bottom is well browned and the pancake is cooked
through, 1 to 2 minutes longer. Repeat with the remaining pancake
batter.
Place the pancakes on warmed individual plates. Drizzle with the warm
syrup and serve immediately.
Nutritional analysis per serving
Serving size: 3 pancakes
Calories 271 Sodium 243 mg
Total fat 7 g Total carbohydrate 49 g
Saturated fat 1 g Dietary fiber 3 g
Monounsaturated fat 4 g Protein 6 g
Cholesterol 32 mg/