Whole Wheat Buttermilk Pancakes with Banana Cream Recipe

Name: Whole Wheat Buttermilk Pancakes with Banana Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole wheat flour; 3/4 cup flour, all-purpose; 1 teaspoon baking powder; 1 teaspoon baking soda; 1- 1/2 tablespoons sugar; 2 each egg whites; 1- 1/2 cups buttermilk; 1/4 cup cottage cheese; 1/2 teaspoon vanilla extract; 1/2 cup strawberries or any other fruit; 3/4 cup maple syrup; 1/2 cup sour cream or yogurt; 1/2 cup bananas mashed; 2 tablespoons brown sugar; ⅛ teaspoon cinnamon

Servings: persons

3/4 cup whole wheat flour
3/4 cup flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1- 1/2 tablespoons sugar
2 each egg whites
1- 1/2 cups buttermilk
1/4 cup cottage cheese
1/2 teaspoon vanilla extract
1/2 cup strawberries or any other fruit
3/4 cup maple syrup
1/2 cup sour cream or yogurt
1/2 cup bananas mashed
2 tablespoons brown sugar
⅛ teaspoon cinnamon

1
In large bowl, combine flours, baking powder, baking soda, and sugar.
2
Set aside.
3
In medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla.
4
Add to flour mixture, stirring just until moist.
5
Gently stir in fruit.
6
Spray large skillet with non-stick spray and heat over medium.
7
Spoon dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly).
8
Cook until bubbles break, then flip and cook until lightly browned.
9
Serve with maple syrup and banana cream topping.

774

kcal

Calories

Fat

107

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 15 ingredients. The key ingredients include: 3/4 cup whole wheat flour, 3/4 cup flour, all-purpose, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Whole Wheat Buttermilk Pancakes with Banana Cream 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.

Whole Wheat Buttermilk Pancakes with Banana Cream

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