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Banana-Buttermilk Pancakes

Yield 4 servings (serving size: 2 pancakes and 2 tablespoons syrup)
These low-fat hotcakes are perfect for a leisurely weekend breakfast.

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

Nutrition 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

How to Make It

  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.

  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