We’re giving classic pancakes a tasty twist—and a much-needed nutrition boost. Our secret? We’ve taken out the sugar! But don’t worry, plenty of sweetness comes through in every bite. Now this stack is the perfect Sunday-morning indulgence.
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Serving Size: 154g
- 2 cups reduced-fat buttermilk
- 1/3 cup smooth natural peanut butter
- 3 egg whites
- 2 tablespoons honey
- 1 ½ cups whole wheat flour
- Pinch of kosher salt
- ¼ cup quick-cooking oats
- 1 teaspoon baking soda
- 1 ½ cups chopped banana (about 2 large bananas)
- 3 tablespoons maple syrup, to serve
- ¼ cup walnuts (optional garnish)
- In a medium bowl, add buttermilk, peanut butter, egg whites and honey, stirring together with a spatula to combine. In a small bowl, add flour, oats, salt and baking soda. Add dry ingredients into the wet ingredients, using a spatula to stir together until just combined. (Some lumps in the pancake mixture are good because it means the batter hasn’t been overmixed.)
- Let the batter rest for about 10 minutes. Then gently stir in the chopped bananas.
- Spray a large nonstick pan with cooking spray and warm it over medium-high heat. Portion 1/3 cup amounts of batter on the pan. When bubbles appear on the edges of a pancake, flip it over with a spatula and slightly flatten it with the back of the spatula. Cook until each side is browned, a few minutes per side. Transfer to a plate. Continue with remaining batter, coating the pan with cooking spray when needed, until all the batter has been used.
- Serve pancakes with maple syrup and walnuts.
Nutrition Facts: Calories: 300, Carbs: 50g, Protein: 9g, Fat: 8g, Sat. Fat: 2g, Sodium: 334mg, Fiber: 3g