Banana Pancakes Recipe

Banana Pancakes Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

“My daughter Karen created these pancakes and they've become a favorite at our house.” Make a batch on the weekend, cool, then freeze. Reheat in the microwave and top with yogurt or whipped topping before serving. Peggy Gwillim - Strasbourg, Saskatchewan

This recipe is:

Healthy

Quick

[X]

Rate Banana Pancakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Banana Pancakes Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

10 15 25

Ingredients

2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 eggs, lightly beaten
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 small firm banana, finely chopped

Directions

In a small bowl, combine the flour, brown sugar, baking soda, salt and cardamom. Combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in banana.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.

Nutritional Facts 2 pancakes equals 342 calories, 9 g fat (2 g saturated fat), 89 mg cholesterol, 619 mg sodium, 53 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Banana Pancakes in Healthy Cooking February/March 2009, p47

Trick for Fluffy Pancakes & Waffles

For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan