“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.” - by TicklingYourTastebuds
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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
Amount Per Serving (4 total)
- Calories
- 250 cal
- 12%
- Fat
- 3.7 g
- 6%
- Carbs
- 47.2 g
- 15%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"I only made one substitution--I used 1/4 cup ground oatmeal instead of soy flour only because I did not have soy flour on hand. I did not use the oil to cook the pancakes in because I used my nonstick..." See more tabletop griddle. These pancakes cooked up flat but the flavor was fantastic. I served them with a homemade maple-vanilla pancake syrup. Both kids asked me to make these again tomorrow--they ate every single one of these. I think these would be just right with a touch more baking soda. NOTE: I got SIX medium sized pancakes from one recipe."
ReneePaj
"My family liked these pancakes. I doubled the recipe and got about 16 cakes from 1/4cup batter per cake. I did not double the amount of sugar, I used half all purpose flour and half whole wheat past..." See morery flour (no soy flour) and added dash of fresh ground nutmeg. I also used two whole eggs instead of egg whites. Be careful, because of all the brown sugar and natural sugar from the bananas, these have a tendency to brown very quickly."
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