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Breakfast Banana Pancakes Recipe
Breakfast Banana Pancakes Recipe photo by Taste of Home

Breakfast Banana Pancakes Recipe

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“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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Banana Pancakes in Healthy Cooking February/March 2009, p47

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.

Reviews for Breakfast Banana Pancakes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Mar. 7, 2012

The only thing that would make them better is adding chocolate chips!

MY REVIEW
Reviewed Jul. 20, 2011

Awesome, easy, fast!

MY REVIEW
Reviewed Jan. 16, 2010

This will be a regular in our menu for sure.

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