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Banana Oat Pancakes

Makes about 10 pancakes (10 servings)

These satisfying pancakes contain generous amounts of heart-healthy oats. They are delicious when served with fresh orange slices or other fruit, or a bit of real maple syrup. You can purchase oat flour at natural food stores and in some supermarkets, or you can make your own by grinding rolled oats in a food processor or blender.

1 cup oat flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 ripe banana, mashed (about 1/2 cup)
1 cup soy- or other non-dairy milk
1 1/2 teaspoons vinegar (such as apple cider vinegar)
1 tablespoon maple syrup
1/4 cup chopped walnuts (optional)

In a small mixing bowl, combine flours, baking soda, and salt. Stir to mix.

In a larger mixing bowl, combine banana, non-dairy milk, vinegar, syrup, and walnuts, if using. Mix thoroughly. Add the flour mixture and stir just enough to mix.

Heat a large non-stick skillet. Pour small amounts of batter onto skillet and cook until tops bubble and edges are dry. Flip and cook second side for about 1 minute, until golden brown. Serve immediately.

Stored in a covered container in the refrigerator, leftover Banana Oat Pancakes will keep for up to 2 days.

Per serving

  • Calories: 78
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 13.1%
  • Cholesterol: 0 mg
  • Protein: 3 g
  • Carbohydrates: 14.8 g
  • Sugar: 3.5 g
  • Fiber: 2 g
  • Sodium: 107 mg
  • Calcium: 38 mg
  • Iron: 0.8 mg
  • Vitamin C: 1.1 mg
  • Beta Carotene: 3 mcg
  • Vitamin E: 0.4 mg

Source: The Survivorís Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.