Buttermilk Banana Pancakes Recipe

Name: Buttermilk Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole wheat flour; 1/4 cup all-purpose flour; 1/4 cup soy flour; 1/4 cup brown sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup low-fat buttermilk; 2 egg whites, lightly beaten; 2 small very ripe bananas, mashed; 2 teaspoons vegetable oil, divided

Servings: persons

1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup soy flour
1/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites, lightly beaten
2 small very ripe bananas, mashed
2 teaspoons vegetable oil, divided

1
Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl.
2
Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
3
Place a large non-stick skillet over medium heat.
4
Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil.
5
Ladle about 1/4 cup batter into the skillet.
6
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.
7
Repeat with remaining oil and batter.
8
Keep finished pancakes warm.

686

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: 1/2 cup whole wheat flour, 1/4 cup all-purpose flour, 1/4 cup soy flour, 1/4 cup brown sugar, and more.

Yes, Buttermilk 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.

Buttermilk Banana Pancakes

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