Banana Pancakes

Saturday, September 10, 2011

Banana pancakes are my absolute favorite. Warm and sweet, I could eat them every day. Thankfully for my waistline, I don't. Still these banana pancakes manage to be low fat, so be sure not to add butter. Try some warm maple syrup and sliced bananas for a scrumptious weekend breakfast or brunch treat.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • ? cup whole wheat flour
  • ? cup all-purpose flour
  • 2 tbsp sugar
  • 1 ? tsp baking powder
  • ? tsp salt
  • 1 large egg, lightly beaten
  • 1 cup nonfat milk
  • 1 tsp vanilla extract
  • 1 ? cups diced bananas


Whisk flour, sugar, baking powder and salt in a medium bowl. In a small bowl, combine egg, milk and vanilla extract. Add milk mixture to dry ingredients and stir well. Fold in bananas.

Scoop ? batter per pancake on to a heated griddle coated with cooking spray, or nonstick pan. Turn pancakes when bubbles appear and the edges are becoming dry – about 2-3 minutes. Cook for 1-2 minutes on second side.

Makes 10-12 3-inch pancakes. Serve with warm maple syrup and sliced bananas.

Per two pancake serving: Calories 156, Calories from Fat 12, Total Fat 1.4g (sat 0.3g), Cholesterol 36mg, Sodium 220mg, Carbohydrate 30.3, Fiber 2.1g, Protein 5.6g

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