This recipe was featured in a story about dieting advice from Triangle experts from The Rice Diet Program, the Duke Diet & Fitness Center, Structure House and low-carb researcher Dr. Eric Westman’s Lifestyle Medicine Clinic at Duke University.
From “The Duke Diet: The World-Renowned Program for Healthy and Lasting Weight Loss, ” by Dr. Howard Eisenson and Martin Binks (Ballantine Books, 2007).
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick cooking oats
2 tablespoons yellow cornmeal
2 tablespoons packed brown sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup nonfat milk
1/4 cup nonfat plain yogurt
1 teaspoon canola oil
1 large egg
1 medium banana, mashed
1/4 cup chopped walnuts
Light syrup, optional topping
COMBINE flours, oats, cornmeal, brown sugar, baking powder and salt in a large bowl; mix well.
STIR together milk, yogurt, oil, egg, banana and walnuts in another bowl. Slowly add wet ingredients to the dry ingredients and stir until smooth.
HEAT griddle over medium heat. When the griddle is hot, spoon 1/4 cup batter for each pancake onto the griddle. Heat until bubbles form and each pancake is stiff enough to flip. Flip pancakes and brown them on the other side. Remove from heat and serve topped with light syrup, if desired. Yield:
Yields 12 pancakes
[gpp_icon type=”summary”] Banana Walnut Pancakes printable recipe