My Top Picks

Banana Pancakes

You can make a tropical version by adding a little shredded coconut and crushed macadamia nuts.

Ingredients

  • 2 c. all-purpose unbleached flour
  • 1 t. baking soda
  • 1/ 2 t. salt
  • 1/4 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • 2 eggs, lightly beaten
  • 2 c. low-fat buttermilk (see note below)
  • 2 Tbls. brown sugar
  • 2 Tbls. canola oil
  • 1 t. vanilla
  • 1 large or 2 small bananas, sliced thin and in small pieces (or mashed)
  • chopped walnuts or mini chocolate chips, optional

Instructions

In a small bowl, combine the flour, baking soda, salt, cinnamon and nutmeg; set aside.

In a medium-size bowl, combine eggs, buttermilk, brown sugar, oil and vanilla; mix with a wire whisk until blended.

Add the dry ingredients and using a wire whisk, mix just until combined (do not over mix).

By hand, fold in banana (or coconut and macadamia nuts, if using) and walnuts. You can substitute mini chocolate chips instead of walnuts, if desired.

If batter is too thick, add a little more buttermilk (or regular milk is fine too).

Pour batter by 1/4 cupfuls onto a hot griddle coated with oil. Turn when bubbles form on top; cook until second side is golden brown.

Serve with syrup.

NOTE: If you don't have buttermilk on hand, add 2 Tbls. white vinegar to 2 cups milk, let stand 5 minutes.