Try this healthy twist on pancakes with potassium and fiber-rich bananas. Banana pancakes are perfect for a weekend brunch. Make a large batch and freeze the leftovers to reheat and eat throughout the week!
Ingredients
- 2 large eggs
- 1 cup fat free milk
- 1/2 cup low-fat buttermilk
- 1/4 cup sugar
- 3 tablespoons canola oil
- 2 bananas, mashed
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- nonstick cooking spray
Directions
- Preheat griddle to 350 degrees Fahrenheit.
- Beat eggs in a medium bowl.
- Add in milk, sugar, oil and bananas. Mix well.
- Add flours and baking powder. Mix gently.
- Spray a griddle with nonstick cooking spray.
- Spoon 1/4 cup of batter onto the griddle for each pancake.
- Cook until tops are bubbly and pancakes are dry around the edges.
- Flip and cook for 2 to 3 minutes or until golden-brown. Serve immediately.
Makes 6 servings.
Nutritional information
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