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. 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. 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.

Nutrition per serving