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Breakfast Banana Pancakes

 Breakfast Banana Pancakes
“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
5 ServingsPrep/Total Time: 25 min.

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.