Banana Buttermilk Pancakes

* Exported from MasterCook *

Banana Buttermilk Pancakes

Recipe By : Brand Name Fat-Fighter's Cookbook by Sandra Woodruff,
R.D.
Serving Size : 5 Preparation Time :0:00
Categories : Breads Breakfast
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c whole wheat pastry flour
1 tbsp sugar
1 tsp baking soda
1 3/4 c nonfat buttermilk -- (1 pkg)
1/4 c egg Beaters® 99% egg substitute
1 1/2 ea banana -- medium, sliced
1 1/2 c wheat germ, toasted

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, our 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 bubble 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.

VARIATION:
To make Banana Buckwheat Pancakes, substitute 3/4 cup of buckwheat flour
for 3/4 cup of the whole wheat flour.


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