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Nutrition Facts
Serving Size 1 pancakes 134g Recipe makes 7 pancakes)
Calories 233
Calories from Fat 45		(19%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 41mg		13%
Sodium 433mg		18%
Potassium 229mg		6%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 2.2g	8%
	Sugars 12.5g
Protein 7.1g		14%
how is this calculated?

Banana Pancakes

Recipe #65906 | 20 min | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Vina
Jul 1, 2003

A Recipezaar 2005 adoptee. The original stated that these are good with blueberry sauce. I liked these with real maple syrup, myself. It was stated that the recipe came from a source called "Crazy Plates". UPDATE I have upped the amount of banana from 1/2 c. to 3/4-1 cup, due to the helpful reviews.

7 -10 pancakes (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups low-fat buttermilk
2 tablespoons butter or margarine, melted
1 egg
3 tablespoons honey
1/2 teaspoon vanilla
3/4-1 cup mashed ripe banana (About 2 lg.)

Directions

1
Combine both flours, baking powder, baking soda and salt; set aside.
2
In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
3
Add to dry ingredients, stirring just until moistened.
4
Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
5
Heat over medium heat.
6
For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
7
Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
8
Turn over and cook other side until lightly browned.
9
Serve immediately.
10
Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.

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Featured Reviews for This Recipe

From: Schmoopies

On Sep 13, 2009

Yummy! The first time I made them, I followed the recipe exactly. This morning, I added some cinnamon, a little ground cloves, and some chopped macadamia nuts. SOOOOO good!!!!

0 people found this review helpful

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From: Jen Folayan

On Mar 29, 2009

Delicious! Very smooth, moist, great flavor. I did not have buttermilk so I used light vanilla soymilk and I added orange zest to the batter. Made plenty for my husband and I with many leftover to enjoy during the week. A great Sunday treat!

1 person found this review helpful

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From: Zilla

On Jul 5, 2003

I made these exactly as directed, except I used 1 T butter instead of 2 T of the reduced fat product. They are excellent and just as good as my previous favorite which is loaded with fat and sugar. They are easy to make and use commonly available ingredients.

5 people found this review helpful

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From: Anna Kumquat

On Jul 5, 2003

These are absolutely delicious and healthy & they’ll be a frequent part of my daily breakfast routine. I took your advice and am freezing them individually and they’ve been fantastic to nuke for a quick breakfast or dessert. I’ve topped them with yogurt or applesauce, but the best by far is with your easy blueberry sauce. I made them exactly according to the recipe, it’s a thick batter & they come out with a nice thickness to them-I might add some milk if I ever want thinner ones. Yummy!

4 people found this review helpful

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