Banana-Buttermilk Pancakes

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

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Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 2.7g
  • Saturated fat: 1.3g
  • Protein: 3.7g
  • Carbohydrate: 33.1g
  • Cholesterol: 32mg
  • Iron: 1.1mg
  • Sodium: 172mg
  • Calories from fat: 14%
  • Fiber: 0.9g
  • Calcium: 55mg


  • 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


  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.
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