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
- ½ cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ cup soy flour
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup low-fat buttermilk
- 2 egg whites, lightly beaten
- 2 small very ripe bananas, mashed
- 2 teaspoons vegetable oil, divided
Directions
Step 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.
Step 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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 250 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 5% |
Cholesterol3mg | 1% |
Sodium383mg | 17% |
Total Carbohydrate47g | 17% |
Dietary Fiber4g | 14% |
Total Sugars24g | |
Protein10g | |
Vitamin C5mg | 25% |
Calcium137mg | 11% |
Iron2mg | 9% |
Potassium529mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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