Banana Buttermilk Pancakes

30 minutes Prep: 10 minutes Cook: 2 minutes

404 calories per serving view nutrition facts

one dozen suggest servings

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Ingredients

1 1/2	cups	pastry flour, whole wheat
1	tablespoon	sugar
1	teaspoon	baking soda
1 3/4	cups	buttermilk, non-fat
1/4	cup	liquid egg substitute
1 1/2	each	banana	medium, sliced
1 1/2	cups	wheat germ	toasted

Directions

Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well.

Add the buttermilk and egg substitute, and stir to mix well.

Fold in the bananas and wheat germ.

Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.

If using an electric griddle, heat the griddle according to the manufacturer's directions.

For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle.

Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry.

Turn and cook for an additional minute, or until the second side is golden brown.

As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.

Serve hot, topped with honey or maple syrup.

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Nutrition Facts

Serving Size 158g

Amount per Serving

Calories 404 12% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 171mg	7%
Total Carbohydrate 76.0g	25%
Dietary Fiber 8.0g	31%
Sugars 9.0g
Protein 17.0g	33%