Banana Pancakes II

Banana Pancakes II

66
sal 21

"These yummy pancakes are a snap to make."

Ingredients

20 m servings 192 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. 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. Brown on both sides and serve hot.
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Reviews

66
  1. 79 Ratings

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This was a nice pancake recipe Sara. I used all white flour and had to skip the buttermilk since I was out. In it's place, I used an 8 oz carton of plain yogurt mixed with enough milk to make ...

I love the basics of this recipe. However I do make a lot of changes. Instead of using A.P flour I use all whole wheat. I also, mash the bananas before adding to the mixture. Then I have to add ...

Great recipe - easy and low-fat, but tastes luscious. Even my DH (not a whole-wheat kind of guy) loved them. Add frozen blueberries for added taste.

New favorite pancakes over here. It's amazing they can be so fluffy and tender without the eggs and fat. We don't usually have buttermilk on hand, so I sub with vanilla yogurt thinned with sk...

Probably will not be making these again. I have found that using wheat flour (while healthier) makes pancakes a bit chewy. Also, chopping the bananas left little banana chunks throughout the b...

These were good. Definitely a lot of banana flavor and very moist! I didn't have buttermilk so I improvised using vanilla yogurt and milk. I also added some cinnamon. We all thought the flav...

We liked this very much. I added cinnamon and vanilla as suggested. The sugar added made it difficult for me to avoid burning the surface before the inside got cooked. It might have been that I ...

I substituted soured milk for buttermilk and added two eggs. The recipe made 12 eight-inch, cake-like, hardy pancakes. My family love them. I was surprised by the lack of oil in the recipe, b...

We did not care for this recipe. We felt that the pancakes were too dense and heavy, while we prefer light and fluffy pancakes. We will not be using this recipe again.