Banana Pancakes


Banana Pancakes

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    Swap all-purpose flour with wheat flour when you make these banana pancakes. 

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    Servings and Ingredients

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

    Things To Grab


      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.