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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.5
  • Total Fat: 6.0 g
  • Cholesterol: 36.2 mg
  • Sodium: 292.0 mg
  • Total Carbs: 37.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.1 g

View full nutritional breakdown of Banana Pancakes calories by ingredient
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Banana Pancakes

Submitted by: MARTHAFROMMASS

Introduction

This recipe is GREAT! For our large family I usually triple it. leftovers freeze well but there usually aren't any. My family loves these "as is" and also with chocolate chips sprinkled in. The more times you sift the dry ingredients the fluffier the pancakes will be. (Note: this original recipe was posted on allrecipes by Andrea.) This recipe is GREAT! For our large family I usually triple it. leftovers freeze well but there usually aren't any. My family loves these "as is" and also with chocolate chips sprinkled in. The more times you sift the dry ingredients the fluffier the pancakes will be. (Note: this original recipe was posted on allrecipes by Andrea.)
Number of Servings: 6

Ingredients

    1 cup all-purpose flour *
    1 tablespoon white sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 egg, beaten
    1 cup milk (non fat used here)
    2 tablespoons vegetable oil
    2 ripe bananas, mashed


    *to make a gluten free version, substitue mixture of 1/2 cup gluten free flour and 1/c cup white rice flour and add a pinch of xanthum gum.

Directions

1. Combine flour, white sugar, baking powder and salt. Sift. Multiple siftings will create fluffier pancakes.
2. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
3. Stir floor mixture into banana mixture; batter will be slightly lumpy.
4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scopp the batter onto the griddle, using appoximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Serving size is 2 pancakes

Number of Servings: 6

Recipe submitted by SparkPeople user MARTHAFROMMASS.






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