Banana Cornmeal Pancakes Recipe Recipe

Name: Banana Cornmeal Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Cornmeal; 1 c. Flour; 1/2 tsp Cinnamon; 1 1/2 tsp Baking soda; 3 Tbsp. Brown sugar; 1 pch Salt; 1 c. Plain yogurt; 1 tsp Vanilla extract; 3/4 c. Lowfat milk; 1 x Ripe banana quartered lengthwise and thinly sliced; 2 Tbsp. Unsalted butter melted; 3 x Egg whites Vegetable oil for skillet Unsalted butter softened Maple syrup

Servings: persons

1 c. Cornmeal
1 c. Flour
1/2 tsp Cinnamon
1 1/2 tsp Baking soda
3 Tbsp. Brown sugar
1 pch Salt
1 c. Plain yogurt
1 tsp Vanilla extract
3/4 c. Lowfat milk
1 x Ripe banana quartered lengthwise and thinly sliced
2 Tbsp. Unsalted butter melted
3 x Egg whites Vegetable oil for skillet Unsalted butter softened Maple syrup

1
Heat a cast iron pan over low heat to hot up for 5 min.
2
In a large bowl combine the cornmeal and flour.
3
Stir the cinnamon, baking soda and brown sugar together and place in the bowl.
4
Add in a healthy pinch of salt.
5
In another bowl combine the yogurt, vanilla and lowfat milk.
6
Using a wooden spoon, stir the mix into the dry ingredients.
7
Lightly mix in the bananas and melted butter.
8
Beat the egg whites till soft peaks form.
9
Gently mix in the egg whites.
10
Add in 1 tsp.
11
of oil to the skillet and add in 1 Tbsp.
12
of batter to the pan, spreading the batter to create even 2-inch pancakes.
13
Cook till bubbles cover the surface, flip and cook till golden brown underneath, about 30 to 40 seconds.
14
Continue with the remaining batter.
15
Serve immediately with butter and syrup.
16
This recipe yields 2 dozen pancakes.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. Cornmeal, 1 c. Flour, 1/2 tsp Cinnamon, 1 1/2 tsp Baking soda, and more.

Yes, Banana Cornmeal Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cornmeal Pancakes Recipe

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