Whole Wheat Buttermilk Banana Griddle Cakes

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 83.7
  • Total Fat: 1.3 g
  • Cholesterol: 12.1 mg
  • Sodium: 182.5 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Whole Wheat Buttermilk Banana Griddle Cakes calories by ingredient


Introduction

Light and fluffy buttermilk griddle cakes Light and fluffy buttermilk griddle cakes
Number of Servings: 20

Ingredients

    2 cups buttermilk
    1 egg
    2 egg whites
    1 TBL pure vanilla extract
    2 cups Whole Wheat flour
    1 TBL baking powder
    1 teaspoon baking soda
    1 pinch salt
    4 tablespoons Splenda
    2 TBL Land o Lakes Light Butter
    4 bananas - mashed

Directions


In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, cinnamon, soda, salt, and splenda. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in melted light butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and spray with PAM to prevent the pancakes from sticking. Using a ladle pour the batter into the pan.

When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides. Serve with warm sugar free syrup.
Yield: 20 servings


Number of Servings: 20

Recipe submitted by SparkPeople user BUBBLES2007.