Banana Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 341.8
  • Total Fat: 5.8 g
  • Cholesterol: 88.7 mg
  • Sodium: 456.5 mg
  • Total Carbs: 62.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 13.9 g

View full nutritional breakdown of Banana Pancakes calories by ingredient
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Number of Servings: 4


    3/4 cups all-purpose flour
    3/4 cups whole wheat flour
    1/3 cup wheat germ
    1/3 cup quick-cooking oats
    1 tablespoon baking powder
    teaspoon ground cinnamon
    1/8 teaspoon salt
    2 large eggs, beaten
    1 cups 2% lowfat milk
    2 ripe bananas, mashed (about 1 cup)
    2 tablespoons pure maple syrup
    Butter flavored pan spray


Serves 4-5; makes 15 4 inch pancakes
1. Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl until well combined. Set aside.
2. Whisk together the eggs, milk, banana, and maple syrup in a medium bowl until blended.
3. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
4. Meanwhile,coat a large nonstick skillet or griddle with pan spray and place over medium-high heat. Use a 1/4-cup measuring cup to pour the batter onto the hot skillet or griddle, forming 4-inch cakes. Adjust the heat if the skillet gets too hot.
5. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining oil, and batter.

Number of Servings: 4.5

Recipe submitted by SparkPeople user MARIAFENTRESS.

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