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Banana Buttermilk Pancakes

 

47

Yield

servings

Prep

10

min

Cook

2

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups whole-wheat pastry flour
1 tablespoon sugar
1 teaspoon baking soda
1 ¾ cups buttermilk
*
¼ cup liquid egg substitute
1 ½ each bananas
medium, sliced
1 ½ 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 ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 40412% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 171mg 7%
Total Carbohydrate 25g 25%
Dietary Fiber 8g 31%
Sugars g
Protein 33g
Vitamin A 2% Vitamin C 6%
Calcium 3% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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