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All Day I Dream About Food

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April 9, 2012

Whole Wheat Banana Pancakes (Guest Post with The Realistic Nutritionist)

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Today is another guest post, this time from Claire of The Realistic Nutritionist.  I love Claire’s blog and have been following for a long time.  We don’t necessarily do “healthy” the same way, as Claire tends towards low fat recipes, whilst I go low carb.  But our approach to “healthy” is similar…food is something to be enjoyed and celebrated, as much as it is something to nurture our bodies.  I love the name of her blog because it evokes the idea that we need to be realistic in our expectations for ourselves.  We can strive to always be nutritious, but we may not always succeed and we need to forgive ourselves that.  And small indulgences keep us happy and more likely to stay the course.  So please welcome Claire, The Realistic Nutritionist, and her gorgeous Whole Wheat Banana Pancakes!  My kids are going to looooooooove these.  

Hi y’all!! I was so thrilled when Carolyn asked me to be a guest poster on her amazing blog. I’ve been following her since I first started and I must say, she’s just incredible. Her recipes are amazing and she’s just the sweetest! So, thank you again for hosting me Carolyn!

One of the reasons I love this blog is because Carolyn has the same views on healthy eating as I do. She loves good food and loves to indulge, but also wants to live a healthy lifestyle! Which, as a budding nutritionist as well as a chef-to-be, is something I struggle with on a daily basis! So, when she asked me to guest post, I immediately started thinking of delicious recipes I could make that are also light, low-fat and guilt-free. So, this is where these tasty whole wheat banana pancakes for two came in.

 

I am a HUGE fan of banana pancakes, and not just because that handsome Jack Johnson sang a song about them. My dad used to make stacks upon stacks of fluffy, banana pancakes every Saturday and it was always such a treat. I’d help him stir the batter and tell him when the bubbles were popping up so he could flip. Then, when he wasn’t looking, I’d eat the delicious batter with a wooden spoon. Shockingly, I never got sick!

These perfect pancakes taste just like the ones my dad used to make, but with a much healthier spin. Made with whole wheat flour and some brown sugar, you can enjoy these without any guilt. Plus, this recipe is perfectly portioned for just two people, which is great for a newlywed like me!

Recipe adapted from Chocolate and Carrots.

Whole Wheat Banana Pancakes for 2 
Yields about 7 pancakes
Prep time: 10 minutes
Cook time: 4 – 6 minutes
Ingredients: 
  • 1 cup whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 egg
  • pinch of salt
  • 1 1/2 cup skim milk
  • 1 large very ripe banana
  • 1/2 tablespoon of butter
Directions: 
 
  1. Mash the banana and place in a small bowl.
  2. Sift the flour, pumpkin pie spice, brown sugar and baking powder together in a large mixing bowl.
  3. In another bowl, whisk the egg and milk together. Slowly mix the wet ingredients into the dry ingredients, mixing well. Fold in the mashed bananas.
  4. In a nonstick pan, heat the butter over medium high heat. Measure out about 1/4 cup of batter and pour into the hold pan. Once the batter starts to bubble, flip with a nonstick spatula and cook until pancakes are golden brown.
  5. Serve with fresh maple syrup and enjoy!
Nutritional information per 2 pancakes:
Calories: 165
Fat: 2.25 grams
Carbohydrates: 30 grams
Fiber: 4 grams
Protein: 6.12 grams
Weight Watchers Points Plus Points: 4 Points
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Filed Under: Breakfast

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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