Buttermilk Banana Pancakes Recipe - Allrecipes.com
Buttermilk Banana Pancakes Recipe
  • READY IN 40 mins

Buttermilk Banana Pancakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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. 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.
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Reviews More Reviews

Feb 20, 2013

I only made one substitution--I used 1/4 cup ground oatmeal instead of soy flour only because I did not have soy flour on hand. I did not use the oil to cook the pancakes in because I used my nonstick tabletop griddle. These pancakes cooked up flat but the flavor was fantastic. I served them with a homemade maple-vanilla pancake syrup. Both kids asked me to make these again tomorrow--they ate every single one of these. I think these would be just right with a touch more baking soda. NOTE: I got SIX medium sized pancakes from one recipe.

 
Apr 07, 2013

My family liked these pancakes. I doubled the recipe and got about 16 cakes from 1/4cup batter per cake. I did not double the amount of sugar, I used half all purpose flour and half whole wheat pastry flour (no soy flour) and added dash of fresh ground nutmeg. I also used two whole eggs instead of egg whites. Be careful, because of all the brown sugar and natural sugar from the bananas, these have a tendency to brown very quickly.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 383 mg
  • 15%

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

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