Recipe by sal
"These yummy pancakes are a snap to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat flour
2 1/2 teaspoons
1 1/2 cups
ripe bananas, finely chopped
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.
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.
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Pancakes II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 10
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the secret to fluffy, flavorful banana pancakes.
See how to make delicious blueberry pancakes from scratch.
There’s a better way to make blueberry pancakes. See how it's done!