Banana Pancakes II Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Jun. 27, 2004
I liked that this recipe didn't call for eggs, as my toddler son has a mild allergy to them. I followed the recipe, but at the last minute added about 1/3 cup whole milk as my batter was quite dry. These made delicious, fluffy pancakes that were scarfed up by my hungry boys (husband included). Adding blueberries during the cooking process made them even better.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: 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.
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Cooking Level: Intermediate

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Reviewed: Aug. 17, 2002
This recipe is probably adequate for those seeking low-fat food. I made it only because I needed to use up some bananas and buttermilk, and I was disappointed. The pancakes are heavy, not fluffy. Even my kids wouldn't eat them, and they usually love pancakes.
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Cooking Level: Intermediate

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Reviewed: May 20, 2002
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.
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Reviewed: Sep. 4, 2001
It's amazing how the relatively small amount of banana adds so much flavour to the pancakes! Also, it's really hard to find pancake recipes that don't use eggs, and this one really is one easy recipe!
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