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Obesity Discussion · 01-29-06, 03:02 AM

Banana-oatmeal hot cakes with spiced maple syrup
Dietitian's tip: Mashed bananas and cooked oats help keep these pancakes moist and flavorful. If you don't like syrup, warm some sliced bananas in a frying pan with a small amount of butter or oil and spoon them on top.

SERVES 6
Ingredients
1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1 percent low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten

Directions
In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.

In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.

Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Nutritional Analysis(per serving)Calories 268 Monounsaturated fat 3 g
Protein 6 g Cholesterol 36 mg
Carbohydrate 48 g Sodium 230 mg
Total fat 6 g Fiber 3 g
Saturated fat 1 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Fruits 1
Carbohydrates 2
Fats 1

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 1
Fruits 1
Sweets, desserts and other carbohydrates 1
Fats 1

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Grains and grain products 1
Fruits 1
Fats and oils 1
Sweets 1

http://www.mayoclinic.com/health/hea...ecipes/NU00300

01-29-06, 03:02 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Banana-oatmeal hot cakes with spiced maple syrup Banana-oatmeal hot cakes with spiced maple syrup Dietitian's tip: Mashed bananas and cooked oats help keep these pancakes moist and flavorful. If you don't like syrup, warm some sliced bananas in a frying pan with a small amount of butter or oil and spoon them on top. SERVES 6 Ingredients 1/2 cup maple syrup 1/2 cinnamon stick 3 whole cloves 1/2 cup old-fashioned rolled oats 1 cup water 2 tablespoons firmly packed light brown sugar 2 tablespoons canola oil 1/2 cup whole-wheat (whole-meal) flour 1/2 cup all-purpose (plain) flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup 1 percent low-fat milk 1/4 cup fat-free plain yogurt 1 banana, peeled and mashed 1 egg, lightly beaten Directions In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm. In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly. In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend. Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened. Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately. Nutritional Analysis(per serving)Calories 268 Monounsaturated fat 3 g Protein 6 g Cholesterol 36 mg Carbohydrate 48 g Sodium 230 mg Total fat 6 g Fiber 3 g Saturated fat 1 g MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS Fruits 1 Carbohydrates 2 Fats 1 Your healthy weight pyramid: A tool for weight loss A sample menu using the Mayo Clinic Healthy Weight Pyramid DIABETES MEAL PLAN EXCHANGES Starches 1 Fruits 1 Sweets, desserts and other carbohydrates 1 Fats 1 Your diabetes meal plan: Exchange lists DASH EATING PLAN SERVINGS Grains and grain products 1 Fruits 1 Fats and oils 1 Sweets 1 http://www.mayoclinic.com/health/hea...ecipes/NU00300 __________________