by ADMIN on JULY 8, 2011
Truffles for breakfast? Yes please! With bananas rolled in pancake batter and pecans, then baked – these ‘truffles’ are not only mouth-watering, but you can eat them without guilt since they’re much healthier than ‘real’ truffles.
Pecans are known primarily for pie. But these nuts make a great addition to salads, savory dinner dishes, sprinkled on yogurt, or even straight-up. Interestingly, the name ‘pecan’ actually comes from a word meaning “nut requiring a stone to crack” and are a species of hickory.
1 oz (19 halves) pecans has: 193 calories, 3 g fiber, 3 g protein, 12% of the recommended Daily Value of thiamin, 17% DV copper, 63% DV manganese, and plenty of healthy unsaturated fats!
Banana Truffle Pancakes
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 to 3
Truffles for breakfast? Yes please! These 'healthy' banana-filled truffles (oxymoron?) are a delicious breakfast that everyone will love.
2 bananas, cut into 1" pieces
1 cup rolled oats, uncooked
⅔ cup whole wheat mix (I prefer Hodgson Mills Insta-Bake)
2 egg whites
⅓ cup skim milk (or soy)
1 tsp cinnamon
½ tsp nutmeg
1.5 cups chopped pecans, crushed
Drizzle of maple syrup (optional)
Preheat oven to 350F. Prepare a baking sheet by greasing.
Combine oatmeal, pancake mix, egg whites, skim milk, cinnamon, and nutmeg in a medium bowl.
In a separate shallow bowl, crush the pecans.
Roll each banana piece in the pancake mixture to form a ball (It will be 'goopy', that's ok!). Then roll in the crushed pecans and place each truffle on the baking sheet. Repeat with all remaining banana pieces.
Bake for 15 minutes. Drizzle with a few tsps of maple syrup.
Serve with fruit!