Banana Pancakes II Recipe - Allrecipes.com
Banana Pancakes II Recipe
  • READY IN 20 mins

Banana Pancakes II

Recipe by  

"These yummy pancakes are a snap to make."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2008

I love the basics of this recipe. However I do make a lot of changes. Instead of using A.P flour I use all whole wheat. I also, mash the bananas before adding to the mixture. Then I have to add more milk and about 1 tsp of vanilla and some cinnamon. I make my own buttermilk also. Then while cooking, I add frozen raspberries. They turned out delicious. I've made these twice now and will more than likely make them again!

 
Most Helpful Critical Review
Apr 05, 2010

Probably will not be making these again. I have found that using wheat flour (while healthier) makes pancakes a bit chewy. Also, chopping the bananas left little banana chunks throughout the batter - the husband did not care for this. Perhaps I should have beat the batter - I just stirred it with a whisk. Overall, buttermilk pancakes is preferred over this banana version.

 

77 Ratings

Mar 16, 2004

This was a nice pancake recipe Sara. I used all white flour and had to skip the buttermilk since I was out. In it's place, I used an 8 oz carton of plain yogurt mixed with enough milk to make 1-1/2 cups and added about 3/4 of a cup of canned pumpkin along with some pumpkin pie spice. I also added a splash of vanilla extract to give it some extra flavor. I made "mini" pancakes for my kids to nibble on and got quite a few from one batch. They were very dense and tasted healthy with the bananas and pumpkin mixed in. Thanks a bunch for sharing.

 
Jun 25, 2003

Great recipe - easy and low-fat, but tastes luscious. Even my DH (not a whole-wheat kind of guy) loved them. Add frozen blueberries for added taste.

 
May 14, 2006

New favorite pancakes over here. It's amazing they can be so fluffy and tender without the eggs and fat. We don't usually have buttermilk on hand, so I sub with vanilla yogurt thinned with skim milk, and add half a tsp baking soda. I also mash the banana and add it to the liquid, along with vanilla and cinnamon, and brown sugar. Thanks Sara - this is a family favorite.

 
May 12, 2008

These were good. Definitely a lot of banana flavor and very moist! I didn't have buttermilk so I improvised using vanilla yogurt and milk. I also added some cinnamon. We all thought the flavor was awesome! I'll definitely make these again.

 
Apr 18, 2011

We liked this very much. I added cinnamon and vanilla as suggested. The sugar added made it difficult for me to avoid burning the surface before the inside got cooked. It might have been that I did not measure everything appropriately.

 
Mar 01, 2011

I substituted soured milk for buttermilk and added two eggs. The recipe made 12 eight-inch, cake-like, hardy pancakes. My family love them. I was surprised by the lack of oil in the recipe, but the consistency was excellent.

 

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Nutrition

  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 312 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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