Banana Bread Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 110.7
- Total Fat: 2.5 g
- Cholesterol: 27.2 mg
- Sodium: 368.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g
View full nutritional breakdown of Banana Bread Pancakes calories by ingredient
Introduction
This banana bread pancake recipe combines the best of two worlds. Try it today! This banana bread pancake recipe combines the best of two worlds. Try it today!Number of Servings: 8
Ingredients
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Nutrition Facts
Serving Size 1 pancake
Servings Per Recipe 8
Amount Per Serving
Calories from Fat 17
Calories 111%
Daily Value*3%
Total Fat 2g 5%
Saturated Fat 1g 7%
Sodium 171mg 5%
Total Carbohydrate 16g 1%
Dietary Fiber 1g
Sugars 2g 5%
Protein 3g
* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Directions
Sift together flour, baking powder, baking soda, and salt in a large bowl.
In another bowl, mix banana, brown sugar, cinnamon, vanilla, egg, and milk.
Stir banana mixture into flour mixture until just blended.
Preheat griddle or frying pan over medium heat and spray with nonstick spray, if necessary.
Right before cooking pancakes, mix melted butter into the batter.
Pour batter by 1/3-cupfulls onto the griddle. Cook until sides are dry and bubbles have formed on top, then flip over. Cook until pancakes have puffed slightly and are golden brown. Repeat with remaining batter, adjusting heat on griddle as necessary. Serve with additional banana slices, if desired, and maple syrup.
Serving Size: 8 pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user DQUEENCAT.
In another bowl, mix banana, brown sugar, cinnamon, vanilla, egg, and milk.
Stir banana mixture into flour mixture until just blended.
Preheat griddle or frying pan over medium heat and spray with nonstick spray, if necessary.
Right before cooking pancakes, mix melted butter into the batter.
Pour batter by 1/3-cupfulls onto the griddle. Cook until sides are dry and bubbles have formed on top, then flip over. Cook until pancakes have puffed slightly and are golden brown. Repeat with remaining batter, adjusting heat on griddle as necessary. Serve with additional banana slices, if desired, and maple syrup.
Serving Size: 8 pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user DQUEENCAT.