Love a hot breakfast, but want to feel good about what you ate? This batter can be used for pancakes on a griddle or baked in a waffle iron. The whole grain oats and wheat add fiber and protein, which slows digestion and makes them even more filling and satisfying! The banana adds natural sweetness, and a healthy dose of potassium. Using olive oil keeps the saturated fat low. Great for families trying to reduce constipation, cholesterol, or just looking for a healthier start to the day! Makes 12-16 waffles or pancakes
In a food processor, process oats to a fine flour. Add whole wheat flour, baking soda and baking powder, and pulse a few times to mix.
In a separate bowl, mash bananas with a potato masher. Add buttermilk, eggs, brown sugar, vanilla, and olive oil.
Fold dry ingredients into wet banana mixture.
Drop by 1/3 cupfuls onto a hot waffle iron and bake 3-5 minutes until golden brown to make waffles. Drop by 1/3 cupfuls onto a skillet heated to medium to make panckes. Griddle 3-5 minutes, until golden brown, then flip and cook other side until golden brown.
Enjoy! Delicious with a scoop of plain yogurt on top and a drizzle of pure maple syrup!
Ingredients
Directions
In a food processor, process oats to a fine flour. Add whole wheat flour, baking soda and baking powder, and pulse a few times to mix.
In a separate bowl, mash bananas with a potato masher. Add buttermilk, eggs, brown sugar, vanilla, and olive oil.
Fold dry ingredients into wet banana mixture.
Drop by 1/3 cupfuls onto a hot waffle iron and bake 3-5 minutes until golden brown to make waffles. Drop by 1/3 cupfuls onto a skillet heated to medium to make panckes. Griddle 3-5 minutes, until golden brown, then flip and cook other side until golden brown.
Enjoy! Delicious with a scoop of plain yogurt on top and a drizzle of pure maple syrup!
