Buttermilk Banana Pancakes recipe

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Ingredients

½ cup whole wheat flour
¼ cup all-purpose flour
¼ cup soy flour
¼ cup brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
2 egg whites, lightly beaten
2 small very ripe bananas, mashed
2 teaspoons vegetable oil, divided

Nutrition Info

249.8 calories
carbohydrate: 47.2 g
cholesterol: 2.5 mg
fat: 3.7 g
fiber: 3.9 g
protein: 9.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 383.2 mg
sugar: 23.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter, add mashed bananas and mix well.

  2. Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet, tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes, turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

Recipe Yield

4 servings

Recipe Note

These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.

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