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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is my redux for my favorite Banana Pancake recipe, reducing the fat and adding fiber where I could without sacrificing the taste since I'm trying to eat healthier. They're really good and very filling. This recipe makes a LOT of pancakes. Ingredients:
3 egg whites |
2 very ripe bananas, mashed |
1/3 cup unsweetened applesauce |
2 cups low-fat buttermilk |
1 cup all-purpose flour |
1 cup whole wheat flour |
2 tablespoons wheat germ |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
Directions:
1. In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
2. In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
3. Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
4. Serve with sliced bananas and/or warm maple syrup.
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