Yield
4 servings (serving size: 2 pancakes and 2 tablespoons syrup)

These low-fat hotcakes are perfect for a leisurely weekend breakfast.

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a bowl. Combine egg, buttermilk, and butter; add to dry ingredients, stirring until smooth. Stir in banana.

Step 2

Spoon 1/4 cup batter for each pancake onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are bubbly and edges look cooked. Serve with syrup.

Oxmoor House Healthy Eating Collection

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