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.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $0.91/serving

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• comfort food
• sweet
• bake
• fresh
• budget-friendly

Ingredients

• 3 apples
• 3 tablespoon sugar
• 0.25 cup water
• 2 eggs
• 1.5 cup milk
• 1 tablespoon honey
• 3 tablespoon vegetable oil
• 0.75 cup whole wheat flour
• 0.75 cup all-purpose flour
• 2 teaspoon baking powder
• 2 bananas
• 1 teaspoon cinnamon

Instructions

1. Wash apples, remove cores, and slice thinly with peel still on.
2. Combine apples with the sugar, cinnamon, and water.
3. Cook in skillet for 10 minutes.
4. Set aside while making pancakes.
5. Beat eggs.
6. Beat in milk, honey, and oil.
7. Add flours and baking powder.
8. Slice bananas and add to mixture.
9. Coat a large, non-stick frying pan or griddle with non-stick cooking spray.
10. Warm the pan over medium heat for 2 minutes.
11. Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size).
12. Cook until the tops are bubbly and the pancakes are dry around the edges.
13. Flip and cook for 2-3 minutes or until golden on both sides.
14. Place pancakes on a platter and keep warm.
15. Repeat steps 5 and 6 until batter has been used, using more nonstick cooking spray as needed.
16. Serve pancakes topped with cooked apples.

Notes

Infants 12 months and under should NOT be given honey.

Nutrition (per serving)

• Calories: 360
• Protein: 8.2 g
• Carbohydrates: 60.1 g
• Fat: 10.1 g
• Fiber: 5.1 g
• Sodium: 209 mg
• Saturated Fat: 2 g
• Sugar: 30.9 g
• Cholesterol: 72 mg