|1/2 cup / 125 ml||all-purpose flour|
|1/2 cup / 125 ml||whole wheat flour|
|1/4 cup / 50 ml||quick cooking oats|
|2 tbsp / 25 ml||ground flaxseed|
|2 tbsp / 25 ml||whole flaxseeds|
|1/4 tsp / 1 ml||salt|
|2 tsp / 10 ml||baking powder|
|1 cup / 250 ml||milk or unsweetened soy milk|
|1 tsp / 5 ml||vanilla extract|
|4 tsp / 20 ml||canola oil|
Note: This recipe makes a very thin batter, similar to that of crepes. The trick to these pancakes is to get the pan good and hot before adding the batter.
In a large mixing bowl, combine all-purpose and whole-wheat flour, oats, ground flaxseed, whole flaxseed, salt and baking powder.
In a separate bowl, whisk together milk, eggs, banana, and vanilla.
Add dry ingredients to wet ingredients. Briskly whisk batter for 10 to 15 seconds until mixed thoroughly.
Heat 1 tsp canola oil in a skillet over high heat.
Add one-quarter of the batter to the hot pan and reduce heat to medium-high. Quickly tilt the skillet to spread out the batter as thinly as possible. When bubbles appear on the surface of the batter, about 90 seconds, flip and continue to cook until golden brown, about another 90 seconds.
Heat 1 tsp of oil before adding batter for each remaining pancake.
Makes 4 large pancakes.
Per pancake: 307 cal, 11 g pro, 12 g total fat (2 g saturated fat), 40 g carb, 6 g fibre, 85 mg chol, 357 mg sodium
Source: Leslie Beck's Healthy Kitchen