A ripe banana offers sweetness in place of sugar in these easy, airy pancakes.
Ingredients
- 1 cup white whole wheat flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1/8 tsp salt
- 1 very ripe medium banana
- 1 cup low-fat buttermilk
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 tbsp olive oil
- 1 cup raspberries
Steps
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, mash the banana until as smooth as possible. Stir in the buttermilk, butter, and vanilla. Stir banana mixture into dry mixture until combined.
- Heat a 12-inch nonstick skillet on medium. Brush with the oil. Add pancake batter by ¼ cupfuls to form pancakes. Cook 2 min., until bottoms are golden and bubbles begin to form. Flip pancakes and cook another 1–2 min. Repeat cooking with remaining batter.
- Serve pancakes topped with the raspberries.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Nut Free
- vegetarian
- Kids Cook
- Savory January 2020
- Egg Free
Nutrition information
- Calories 228kcal 11%
- Fat 8.0g 12%
- Saturated fat 3.0g 15%
- Carbs 35.0g 12%
- Sodium 383mg 16%
- 8.0g sugar
- 6.0g fiber
- 7.0g protein
- 10mg cholesterol
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