Breakfast Banana Pancakes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 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
Ingredients
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2 cups all-purpose flour
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2 tablespoons brown sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cardamom
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2 eggs, lightly beaten
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2 cups buttermilk
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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1 small firm banana, finely chopped
Directions
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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.
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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.
Nutrition Facts
2 each: 342 calories, 9g fat (2g saturated fat), 89mg cholesterol, 619mg sodium, 53g carbohydrate (15g sugars, 2g fiber), 11g protein.
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