Banana Pancakes


Banana Pancakes

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Recipe Data


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    Servings and Ingredients

    Serves 4
    1 c.flour (may be all or part whole wheat)
    ½ flour
    2 tsp.baking powder
    1 ½ milk
    2whole bananas (1 of them thinly sliced)
    1 oil


    1. Sift together flour, soy flour and baking powder.
    2. Put soy milk, the 1 unsliced banana and soy oil in a blender container and whirl until smooth.
    3. Mix the wet ingredients into the dry ingredients, stirring just to blend. Stir in the sliced banana.
    4. Using 1/4 cup batter per pancake, cook on a nonstick or lightly oiled griddle until bubbles form on the top, about 2 minutes.
    5. Turn and cook until the underside is golden, about 2 minutes more.
    6. VARIATION: For Fruit Pancakes, substitute 3/4 cup berries or other chopped fresh fruit for the banana.

    Nutrition facts


    293 Calories per serving

    Amounts Per Serving

    • Total Fat: 6 g
    • Cholesterol: 0 mg
    • Sodium: 173 mg
    • Total Carbohydrates: 52 g
    • Protein: 9 g

    Recipe Source:

    Iowa Soybean Promotion Board.