A serving of traditional pancakes can have as much as or even more than 400 calories, 80 milligrams of cholesterol and 38 grams of sugar, while offering only about 1 gram of fiber. But most of the sugar in these pancakes comes from the fresh bananas in the batter, and a serving contains 6 grams of belly-filling fiber, thanks to the combination of whole-wheat (or oat) flour and oatmeal.
Simple Swap: In any pancake, muffin or cookie recipe swap each whole egg for two egg whites. This single change will trim the recipe by 65 calories, 5 grams of fat and 186 milligrams of cholesterol. Additionally, instead of all-purpose flour, use 100 percent whole-wheat or oat flour, found in the grocery store baking aisle.
Nutrition (per serving)
300 calories, 3 grams fat, 1 gram saturated fat, 0 grams trans fat, < 5 milligrams cholesterol, 520 milligrams sodium, 60 grams carbohydrates, 6 grams fiber, 25 grams sugar, 10 grams protein
In a small bowl soak the oats in ¾ cup of the buttermilk for 10 minutes.
Meanwhile, combine the flour, baking powder, baking soda, cinnamon and salt in a large mixing bowl.
Make a well in the center of the dry ingredients. Add the egg whites, brown sugar, the remaining ¾ cup of buttermilk, and the oat-buttermilk mixture to the dry ingredients and mix until just combined.
Mash 2 of the bananas and fold gently into the pancake batter.
Coat a large skillet or griddle with cooking spray and then heat it over medium heat.
Working in batches, ladle ¼ cup of the pancake batter onto the skillet or griddle. Cook until bubbles appear on surface and the underside is golden brown, about 1 minute. Flip the pancake with a spatula and cook it on other side, about 1 minute more. Repeat until all the batter has been used.
Garnish the pancakes with the banana slices and serve at once.