Recipe by AmbyDawn
From August 2003 issue of Shape. Delicious with or without the bananas, and good for the waistline too. I cook these nearly every weekend.
Top Review by Rhonda *J*
These were delicious! My daughter requested pancakes this morning for breakfast, so I came to the computer to get my recipe for Banana Buttermilk Pancakes, when I decided to quickly scan todays newest recipes and saw this. Sure glad I did! I really like using recipes which include whole wheat flour for that extra nutrition, especially for my kids. The banana flavour combined with blueberries was very nice. These cooked up nice and puffy and light. May add a dash of cinnamon next time, but these are really great as is! Thanks for a healthy breakfast for my little ones!(Enjoyed by their Mommy too!:) )Will make great use of this recipe!
- 1 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 very ripe bananas
- 1 cup skim milk
- 1 egg
- 1 teaspoon vanilla
- 1 1⁄2 cups frozen blueberries
- nonstick cooking spray
Directions See How It's Made
- Preheat oven to 250 F.
- Coat a griddle or nonstick pan with cooking spray and preheat.
- In a medium bowl, combine both flours, baking powder, and salt.
- Mix well.
- In large bowl or food processor, mash bananas.
- Add milk, egg and vanilla and mix or process until blended.
- Add dry ingredients to banana mixture and mix until just blended.
- Lumps will be present but do not overmix or pancakes will be tough.
- Ladle 3 tbsp of batter onto hot griddle and top with 1-2 tbsp of frozen blueberries.
- Cook 1-2 pancakes at once, depending on griddle size.
- Cook 2-3 minutes until bubbles appear on the sides.
- Flip and cook 1 minute.
- Transfer pancakes to pan and keep warm in oven until all are done.
- Serve with syrup or butter.