Banana Pancakes Recipe

Name: Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cup whole wheat flour; 1-1/2 tsp. baking powder; 3/4 cup barley, cooked; 1/2 cup milk; 1/2 cup bananas, mashed; 2 egg whites; 2 tbsp. maple syrup; 1 tbsp. canola oil; 2 tbsp. fruit preserves; 2 bananas, sliced; 2 cups orange segments

Servings: persons

1-1/3 cup whole wheat flour
1-1/2 tsp. baking powder
3/4 cup barley, cooked
1/2 cup milk
1/2 cup bananas, mashed
2 egg whites
2 tbsp. maple syrup
1 tbsp. canola oil
2 tbsp. fruit preserves
2 bananas, sliced
2 cups orange segments

1
Sift together baking powder, flour and barley.
2
Mix in milk, mashed bananas, egg whites and maple syrup.
3
Add non-stick spray and oil to pan.
4
Use a medium-high heat.
5
Spoon 1/4 cup batter for each pancake.
6
Cook until bubbles form on top.
7
Flip and repeat.
8
When finished with panacakes, add preserves to pan.
9
Stir to melt.
10
Add bananas and oranges.
11
Heat for 2-3 minutes.
12
Be sure to flip fruit.
13
Serve over pancakes.

379

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 11 ingredients. The key ingredients include: 1-1/3 cup whole wheat flour, 1-1/2 tsp. baking powder, 3/4 cup barley, cooked, 1/2 cup milk, and more.

Yes, Banana Pancakes 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 Pancakes

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