These yummy banana pancakes are a snap to make.
Ingredients
- 1 cup all-purpose flour
- 0.67 cups whole wheat flour
- 0.25 teaspoons salt
- 2.5 teaspoons baking powder
- 2 tablespoons white sugar
- 1.5 cups buttermilk
- 2 small ripe bananas , finely chopped
Instructions
-
1
Mix all-purpose flour, whole wheat flour, salt, baking powder, and sugar in a large bowl; stir in buttermilk and bananas just until moistened.
-
2
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining pancake batter.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Ruby Red Grapefruit Martini
This grapefruit martini is super quick and tasty, made with ruby red grapefruit. Serve immediately with a lemon or grapefruit rind garnish if desired.
Roasted Tomato, Avocado, and Fresh Mozzarella Crostini
Oven-roasted tomatoes, fresh mozzarella, and avocado are layered on buttery toasted bread in this quick and easy crostini recipe everyone will love.
Mom's Candied Yams with Caramel
I took my mom's childhood candied yam recipe and added a layer of caramel. It is now a must at every Thanksgiving and Christmas and is often requested with much anticipation by anyone who has had it. One recipe will serve 6, but barely. I promise there won't be leftovers. If you're going to feed 6 or more, I suggest doubling the recipe in a 9x13-inch pan.