Banana Buttermilk Pancakes
Serves 3
This is a variation of the classic pancake recipe-with potassium-rich banana slices cooked right into the batter.
Ingredients
½ cup white flour
½ cup whole wheat flour
2 tablespoons cornmeal
½ teaspoon baking powder
¼ teaspoon cinnamon
1 egg
2 tablespoons honey
2 tablespoons plain low-fat yogurt
1 cup buttermilk
Olive oil or melted butter, for skillet
2 bananas, sliced into ¼-inch slices
Directions
- Mix flour, cornmeal, baking powder, and cinnamon together in a large bowl.
- In a separate bowl, mix egg, honey, yogurt, and buttermilk together. Beat lightly, then pour wet ingredients into dry ingredients. Stir until combined. Add more buttermilk if you prefer thinner pancakes.
- Heat nonstick skillet over
medium heat. Brush lightly
with olive oil or butter. For each
pancake, place 3 to 4 slices of
banana in one spot on skillet.
Pour about ¼ cup batter over
the banana slices. Cook until
golden underneath. Flip and
finish cooking on second side.
Repeat with remaining batter.
Note:
To produce lighter pancakes, separate the eggs: Stir the yolk into the wet ingredients, and beat the white until stiff. Just before cooking, gently fold whipped egg whites into batter. Serve with organic syrup.
Nutrition Facts
Per serving: 380 calories, 6 g fat (2 g saturated), 72 g carbohydrates, 11 g protein, 4 g fiber, 211 mg sodium (11% Daily Value).
