Recipe
Breakfast
Banana Pancakes
Primary Media
Author
Hy-Vee Test Kitchen
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Description
Swap all-purpose flour with wheat flour when you make these banana pancakes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- Sift together flour, soy flour and baking powder.
- Put soy milk, the 1 unsliced banana and soy oil in a blender container and whirl until smooth.
- Mix the wet ingredients into the dry ingredients, stirring just to blend. Stir in the sliced banana.
- Using 1/4 cup batter per pancake, cook on a nonstick or lightly oiled griddle until bubbles form on the top, about 2 minutes.
- Turn and cook until the underside is golden, about 2 minutes more.
- VARIATION: For Fruit Pancakes, substitute 3/4 cup berries or other chopped fresh fruit for the banana.
Nutrition facts
Servings
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.