Banana Pancakes with Apple Topping
Kick your pancakes up a notch with fresh bananas and an apple topping. The whole wheat flour and the fresh fruit in the recipe add extra fiber to your breakfast.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe (252g)
- Rating
- 3.76 of 5 (323 ratings)
Food groups
- Dairy: 1/4 cups
- Fruit: 1 1/4 cups
- Grains: 2 ounces
- Protein Foods: 1/2 ounces
Ingredients
- 3 apples
- 3 tablespoons sugar
- 1/4 cup water
- 2 eggs
- 1 1/2 cups low-fat or fat-free milk
- 1 tablespoon honey
- 3 tablespoons vegetable oil (or cooking oil of choice)
- 3/4 cup whole wheat flour
- 3/4 cup flour (all purpose)
- 2 teaspoons baking powder
- 2 bananas
- 1 teaspoon cinnamon
Directions
- Apple Topping: Wash hands with soap and water.
- Wash apples, remove cores, and slice thinly with peel still on.
- Combine apples with the sugar, cinnamon, and water.
- Cook in skillet for 10 minutes.
- Set aside while making pancakes.
- Pancakes: Beat eggs.
- Beat in milk, honey, and oil.
- Add flours and baking powder.
- Slice bananas and add to mixture.
- Coat a large, non-stick frying pan or griddle with non-stick cooking spray.
- Warm the pan over medium heat for 2 minutes.
- Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size).
- Cook until the tops are bubbly and the pancakes are dry around the edges.
- Flip and cook for 2-3 minutes or until golden on both sides.
- Place pancakes on a platter and keep warm.
- Repeat steps 5 and 6 until batter has been used, using more nonstick cooking spray as needed.
- Serve pancakes topped with cooked apples.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 359.76 |
| Total Fat | 10.06 g |
| Saturated Fat | 2.01 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 71.55 mg |
| Carbohydrates | 60.12 g |
| Dietary Fiber | 5.08 g |
| Total Sugars | 30.88 g |
| Added Sugars included | 9 g |
| Protein | 8.23 g |
| Calcium | 194 mg |
| Potassium | 435 mg |
| Sodium | 209.08 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 51 mg |
| Phosphorus | 216 mg |
| Selenium | 21 mg |
| Zinc | 1 mg |
| Vitamin A | 69 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 10 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 10 mcg |
| Folate | 72 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.3 mg |
| Niacin | 2 mg |
| Choline | 80 mg |
Notes
Infants 12 months and under should NOT be given honey.
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Source
Recipe by: Pumpkin Post and Banana Beat Newsletters — University of Massachusetts Extension — Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/banana-pancakes-apple-topping. Federal works are public domain in the United States.