"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." — TicklingYourTastebuds
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whole wheat flour
egg whites, lightly beaten
very ripe bananas, mashed
vegetable oil, divided
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Banana Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
Using buttermilk gives these pancakes a nice tang and makes them fluffy.
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