Light and Fluffy Banana Pancakes (modfied from Mark Bittman's 'How to Cook Everything')
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 138.7
- Total Fat: 5.0 g
- Cholesterol: 82.1 mg
- Sodium: 156.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.7 g
- Protein: 5.2 g
View full nutritional breakdown of Light and Fluffy Banana Pancakes (modfied from Mark Bittman's 'How to Cook Everything') calories by ingredient
Introduction
These are ethereal, clouds of egg made into cakes; they also develop a very nice crust. This recipe replaces the 1 cup milk with 1/2c soy plain yogurt and 1/2c. Almond Breeze. We also added in some ground flaxseed for fiber and Omega-3s, bananas for sweetness and fruit, and cinnamon. As fluffy and delicious as Bittman's recipe! These are ethereal, clouds of egg made into cakes; they also develop a very nice crust. This recipe replaces the 1 cup milk with 1/2c soy plain yogurt and 1/2c. Almond Breeze. We also added in some ground flaxseed for fiber and Omega-3s, bananas for sweetness and fruit, and cinnamon. As fluffy and delicious as Bittman's recipe!Number of Servings: 8
Ingredients
-
1/2c Almond Breeze Almond Milk, Unsweetened Original
1/2 c Silk Soy Yogurt Plain
NOTE: In lieu of soy yogurt and almond breeze, you can use 1 cup milk but note that the nutritional info will not be the same]
4 eggs, separated
1 cup All-Purpose White Flour, 1 cup
Dash salt
1 tbsp sugar
2 tbsp Whole Ground Flax Seed Meal
1 banana cut into thin slices
1 tsp ground cinnamon
1 1/2 tsp Baking Powder
1 tbsp Vegetable Oil
Directions
Preheat a griddle or large skillet over medium-low heat while you make the batter.
Beat together the soy yogurt, Almond Breeze, and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or electric mixer until stiff but not dry.
Combine the dry ingredients and "dairy"-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Add about 1 teaspoon of butter or oil to the griddle or skillet and, when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve, or hold in a 200 degree F oven for up to 15 minutes.
After beginning to cook each batch, simply place a few rounds of [1/4]-inch-thick slices of banana directly onto the surface of the cooking batter; press them into each cake a little bit. Turn carefully and cook a little more slowly than you would other pancakes, but be sure to cook through.
Serving Size: Makes 8 medium sized pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user 17REASONS.
Beat together the soy yogurt, Almond Breeze, and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or electric mixer until stiff but not dry.
Combine the dry ingredients and "dairy"-yolk mixture, stirring to blend. Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
Add about 1 teaspoon of butter or oil to the griddle or skillet and, when it is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve, or hold in a 200 degree F oven for up to 15 minutes.
After beginning to cook each batch, simply place a few rounds of [1/4]-inch-thick slices of banana directly onto the surface of the cooking batter; press them into each cake a little bit. Turn carefully and cook a little more slowly than you would other pancakes, but be sure to cook through.
Serving Size: Makes 8 medium sized pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user 17REASONS.