Buttermilk Banana Pancakes

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 250 Calories

Ingredients

• ¼ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ cup all-purpose flour
• ½ cup whole wheat flour
• 2 egg whites, lightly beaten
• ¼ cup brown sugar
• ¼ cup soy flour
• 2 teaspoons vegetable oil, divided
• 1 cup low-fat buttermilk
• 2 small very ripe bananas, mashed

Recipe Instructions

Step 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.

Step 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.