Try this Banana Buttermilk Pancakes recipe, or contribute your own.
Suggest a better descriptionCombine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Add the buttermilk and egg substitute, and stir to mix well. Fold in the bananas and wheat germ. Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface. If using an electric griddle, heat the griddle according to the manufacturers directions. For each pancake, our 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubble and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topped with honey or maple syrup. VARIATION: To make Banana Buckwheat Pancakes, substitute 3/4 cup of buckwheat flour for 3/4 cup of the whole wheat flour. Recipe by: Brand Name Fat-Fighters Cookbook by Sandra Woodruff, Posted to MC-Recipe Digest V1 #757 by teech
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 5 | ||
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Calories: 274 | ||
Calories from Fat: 28 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 6.9mg | 2 % | |
Sodium 434.9mg | 15 % | |
Potassium 598.9mg | 16 % | |
Total Carbohydrate 52.6g | 15 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 46.5g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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