Buttermilk Banana Pancakes

Buttermilk Banana Pancakes

by Matthew Bishop 2 years ago
4.6 (9)
25 minutes
249.8 kcal
47.2 g carbs
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Description

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.

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 249.8 kcal
carbohydrates: 47.2 g
protein: 9.8 g
saturated fat: 0.9 g
cholesterol: 2.5 mg
sodium: 383.2 mg
fiber: 3.9 g
sugar: 23.7 g