Buttermilk Banana Pancakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1/2 cup whole wheat flour |
1/4 cup all-purpose flour |
1/4 cup soy flour |
1/4 cup brown sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup low-fat buttermilk |
2 egg whites, lightly beaten |
2 small very ripe bananas, mashed |
2 teaspoons vegetable oil, divided |
Directions:
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.
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.
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