Medium

Buttermilk Banana Pancakes

Name: Buttermilk Banana Pancakes
Prep time: 22 min
Cook time: 31 min
Total time: 53 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 0.5 cups whole wheat flour; 0.25 cups all-purpose flour; 0.25 cups soy flour; 0.25 cups brown sugar; 0.5 teaspoons baking powder; 0.25 teaspoons baking soda; 0.25 teaspoons salt; 1 cup low-fat buttermilk; 2 eggs whites , lightly beaten; 2 small very ripe bananas , mashed; 2 teaspoons vegetable oil , divided

Total Time

53 min

22m prep · 31m cook

Servings

4 people

Rating

—

Difficulty

Medium

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These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.

Ingredients

0.5 cups whole wheat flour
0.25 cups all-purpose flour
0.25 cups soy flour
0.25 cups brown sugar
0.5 teaspoons baking powder
0.25 teaspoons baking soda
0.25 teaspoons salt
1 cup low-fat buttermilk
2 eggs whites , lightly beaten
2 small very ripe bananas , mashed
2 teaspoons vegetable oil , divided

Instructions

1

Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
2

Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.