Banana-Buttermilk Pancakes

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

Yield:

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

Recipe from

Oxmoor House

Nutritional Information

Calories 169
Fat 2.7 g
Satfat 1.3 g
Protein 3.7 g
Carbohydrate 33.1 g
Cholesterol 32 mg
Iron 1.1 mg
Sodium 172 mg
Caloriesfromfat 14 %
Fiber 0.9 g
Calcium 55 mg

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
1 cup low-fat buttermilk
1 tablespoon butter or stick margarine, melted
2/3 cup mashed very ripe banana (about 1)
Cooking spray
1/2 cup maple syrup

Preparation

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.

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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