Double-Duty Banana Pancakes

Double-Duty Banana Pancakes
Summary

  • Prep time
    7 min
  • Cook time
    6 min
  • Servings
    1 Servings
  • Serving size
    1 pancake
Nutrition Facts

Nutrition Facts

1 Servings

  • Serving Size
    1 pancake
  • Amount per serving Calories 100

  • Total Fat 0.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 140mg
  • Total Carbohydrate 23g
    • Dietary Fiber 2g
    • Total Sugars 9g
  • Protein 3g
  • Potassium 200mg
  • Phosphorus 180mg

Choices/Exchanges: 1 Starch, 1/2 Fruit

Ingredients

Ingredients

  • ripe medium bananas (thinly sliced)
    2
  • buckwheat pancake mix
    1 cups
  • milk (fat-free )
    2 3/4
  • pancake syrup (light)
    4 tbsp
Directions

Directions

  1. Mash one half of the banana slices and place in a medium bowl with the pancake mix and the milk. Stir until just blended.

  2. Place a large nonstick skillet over medium heat until hot. (To test, sprinkle with a few drops of water. If the water drops “dance” or jump in the pan, it’s hot enough.) Coat the skillet with nonstick cooking spray, add two scant 1/4 cup measures of batter, and cook the pancakes until puffed and dry around the edges, about 1 minute.

  3. Flip the pancakes and cook until golden on the bottom. Place on a plate and cover to keep warm.

  4. Recoat the skillet with nonstick cooking spray, add three scant 1/4 cup measures of batter, and cook as directed. Repeat with the remaining batter.

  5. Place 2 pancakes on each of 4 dinner plates, top with equal amounts of banana slices, and drizzle evenly with the syrup. If you like, place the dinner plates in a warm oven and add the pancakes as they are cooked.

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