Banana Bread Pancakes

Rose McAvoy

Fluffy buttermilk pancakes delightfully reminiscent of banana bread. Top with banana slices and your favorite pancake condiments. Adapted from basic buttermilk pancakes.

5 from 1 vote

Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Breakfast

Cuisine American

Servings

Calories 238 kcal

Ingredients

½ cup whole wheat flour
½ cup flour
2 tablespoon wheat bran alternates include oat bran or flax meal
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoon brown sugar packed
1 teaspoon cinnamon
1 eggs lightly beaten
1 cup buttermilk*
¼ cup skim or light soy milk
½ teaspoon vanilla extract
1 large banana mashed - about ⅓ - ½ cup
20 grams walnut halves chopped into chocolate chip sized pieces

Instructions

Pre-heat a non-stick pancake griddle or wide flat bottomed skillet to a hair above medium heat (350).
In a medium bowl, whisk together the flour, bran, baking powder, salt, brown sugar, and cinnamon and make a well in the center.
In a small bowl, whisk together the egg, buttermilk, milk, and vanilla. Pour the liquid ingredients in to the well at the center of the dry ingredients.
Using a fork, stir gently mix the dry ingredients in to the liquid starting from the center and working out toward the floury edges. Add the mashed banana and chopped walnuts.
Pour batter on to the hot griddle in ¼ cup portions. Cook until the bubbles have popped and the bottoms are deep golden brown. Flip and cook until the second side is a deep golden brown.

Notes

If the pancakes are golden but seem soft in the middle, let them rest in a low oven for a few more minutes.

Nutrition

Serving: 3gCalories: 238kcalCarbohydrates: 40gProtein: 9gFat: 5.8gCholesterol: 6mg

Tried this recipe?Let us know how it was!