BUTTERMILK BANANA PANCAKE RECIPE RECIPES
BANANA BUTTERMILK PANCAKES RECIPE - FOOD.COM
This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
- Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
- In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
- Pour in about 3 tbsp.
- of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
- Flip and cook the second side for about 1 minute or until golden.
Nutrition Facts : Calories 478.6, FatContent 21.9, SaturatedFatContent 9.4, CholesterolContent 128.4, SodiumContent 581.6, CarbohydrateContent 58, FiberContent 2.9, SugarContent 17.2, ProteinContent 14.1
BUTTERMILK BANANA PANCAKES RECIPE | ALLRECIPES
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.
Provided by TicklingYourTastebuds
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
- Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. 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. Repeat with remaining oil and batter. Keep finished pancakes warm.
Nutrition Facts : Calories 249.8 calories, CarbohydrateContent 47.2 g, CholesterolContent 2.5 mg, FatContent 3.7 g, FiberContent 3.9 g, ProteinContent 9.8 g, SaturatedFatContent 0.9 g, SodiumContent 383.2 mg, SugarContent 23.7 g
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