Breakfast Banana Pancakes

Name: Breakfast Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 pancakes
Ingredients: 2 cups all-purpose flour; 2 tablespoons brown sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cardamom; 2 eggs, lightly beaten; 2 cups buttermilk; 2 tablespoons canola oil; 1 teaspoon vanilla extract; 1 small firm banana, finely chopped

Total Time Prep/Total Time: 25 min.

Yield 10 pancakes

Test Kitchen Approved

“My daughter Karen created these pancakes and they've become a favorite at our house.” Make a batch on the weekend, cool, then freeze. Reheat in the microwave and top with yogurt or whipped topping before serving. Peggy Gwillim - Strasbourg, Saskatchewan

Ingredients

2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 eggs, lightly beaten
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 small firm banana, finely chopped

Directions

In a small bowl, combine the flour, brown sugar, baking soda, salt and cardamom. Combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in banana.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts

2 each: 342 calories, 9g fat (2g saturated fat), 89mg cholesterol, 619mg sodium, 53g carbohydrate (15g sugars, 2g fiber), 11g protein.

Recipe Creator