These pancakes are a banana and cinnamon lover's dream! They are very dense, moist, and chewy - almost like a piece of banana bread. The addition of oat bran or quick oats give the pancakes a great texture, not to mention lots of added fibre. The sunshine sauce is the perfect creamy and sweet pancake topping that can also be used as a spread for toast, a fruit dip, or a snack on it's own if you double the recipe.
Banana Cinnamon Pancake Ingredients:
1/4 cup whole wheat flour
2 Tbsp. oat bran or quick oats
2 tsp. cinnamon
1 tsp. baking powder
1/2 large banana, mashed
1/4 cup water, milk, or almond milk
Fresh fruit
Sunshine Sauce Ingredients:
1/2 large banana, mashed
2 tsp. sunflower seed butter - Find this next to the peanut butter in most grocery stores - it's different but soo delicious! If you don't have any you can substitute with peanut butter or any other nut butter
2 Tbsp. applesauce
Directions:
In a bowl, combine the flour, oat bran, cinnamon, and baking powder. Add in the mashed banana and water/milk and stir to combine.
Prepare the sunshine sauce by mixing together all the ingredients in a small microwave-safe bowl and then microwave for 60 seconds. Set aside.
Heat a skillet or griddle over medium heat and spray with nonstick cooking spray or grease with margarine. Drop three equal size spoonfuls of batter onto the skillet and cook for about 3-4 minutes per side.
Top with the prepared sunshine sauce and fresh fruit of your choice. Makes 3 pancakes; serves 1.
*Recipe by Brooke McMillan
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