Prep 10 mins
Cook 0 mins
This is my redux for my favorite Banana Pancake recipe, reducing the fat and adding fiber where I could without sacrificing the taste since I'm trying to eat healthier. They're really good and very filling. This recipe makes a LOT of pancakes.
- In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
- In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
- Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
- Serve with sliced bananas and/or warm maple syrup.
I thought these were really good pancakes. I made half the recipe using 2 egg whites. I made everything else as directed and they turned out light and fluffy. Well I did use splenda for the sugar. They were easy to put together Added a little sugar free maple syrup and a few slices of banana. Thanks for sharing. Made for PAC Fall 08
My kids wanted pancakes or waffles for breakfast so I started looking at recipes. I had some fat free buttermilk to use up, plus some over-ripe bananas, so this worked out well. As written we enjoyed these a lot. I did use oat bran instead of wheat germ (like smelly vegetarian suggested). We thought that there was too much nutmeg for our taste. But when I added a generous shake of chocolate chips, that issue went away! The texture on these is lovely and I will probably use this recipe as my banana chocolate chip pancake recipe. While the chocolate chips don't increase the health value, I figure that when I start with a healthy base I'm doing better to add the chocolate chips to that base instead of starting with a butter laden base! Thanks for a great one.
Wow...you're not kidding when you call these babies fluffy!! They were nice and thick, and the nutmeg really added a nice subtle difference to the flavor. DH and I agree that this one is a keeper! One small change--I realized I was out of wheat germ so I subbed in some oat bran. Still tasted great!