Banana Pancakes

Banana Pancakes Recipe
HOWARD L. PUCKETT
3

Good, solid recipe

Yield:

9 pancakes (serving size: 3 pancakes, 1 tablespoon pecans, and 4 teaspoons syrup)

Recipe from

Cooking Light

Nutritional Information

Calories 433
Caloriesfromfat 31 %
Fat 13.7 g
Satfat 3.1 g
Monofat 5.2 g
Polyfat 3.9 g
Protein 11.6 g
Carbohydrate 67.4 g
Fiber 3.8 g
Cholesterol 74 mg
Iron 2.8 mg
Sodium 492 mg
Calcium 239 mg

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups chopped ripe banana
3 tablespoons chopped pecans, toasted

Preparation

Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.

Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans.

Note:

October 1995
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