Recipe by Vina
A Recipezaar 2005 adoptee. The original stated that these are good with blueberry sauce. I liked these with real maple syrup, myself. It was stated that the recipe came from a source called "Crazy Plates". *UPDATE* I have upped the amount of banana from 1/2 c. to 3/4-1 cup, due to the helpful reviews.
Top Review by Zilla
I made these exactly as directed, except I used 1 T butter instead of 2 T of the reduced fat product. They are excellent and just as good as my previous favorite which is loaded with fat and sugar. They are easy to make and use commonly available ingredients.
- 354.88 ml all-purpose flour
- 118.29 ml whole wheat flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 414.03 ml low-fat buttermilk
- 29.58 ml butter or 29.58 ml margarine, melted
- 1 egg
- 44.37 ml honey
- 2.46 ml vanilla
- 177.44-236.59 ml mashed ripe banana (About 2 lg.)
Directions See How It's Made
- Combine both flours, baking powder, baking soda and salt; set aside.
- In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
- Add to dry ingredients, stirring just until moistened.
- Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
- Heat over medium heat.
- For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
- Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
- Turn over and cook other side until lightly browned.
- Serve immediately.
- Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.