Banana Buttermilk Pancakes
Submitted by smkueh
Fluffy banana buttermilk pancakes made with whole wheat pastry flour and toasted wheat germ. No butter or oil in the batter. Makes a dozen golden flapjacks in 30 minutes.
YIELD
servingsPREP
10 minCOOK
2 minREADY
30 minThese aren’t your greasy-spoon flapjacks.
Whole wheat pastry flour and toasted wheat germ give the batter a nutty, wholesome backbone, while buttermilk keeps everything tender and tangy. Sliced bananas folded right into the mix mean you get sweet, caramelized fruit in every bite.
There’s no butter or oil in this batter at all, so they’re lighter than they have any right to be. Drizzle with honey or maple syrup and call the family to the table.
Pro Tips
- Use ripe bananas for natural sweetness. The riper they are, the less sugar you’ll taste the need for
- Don’t overmix the batter. A few lumps are fine and mean fluffier pancakes
- Wait for bubbles to form across the surface before flipping. That’s your signal the first side is set
- Keep finished pancakes warm on a baking sheet in a low oven while you cook the rest of the batch
Ingredients
Directions
Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well.
Add the buttermilk and egg substitute, and stir to mix well.
Fold in the bananas and wheat germ.
Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
If using an electric griddle, heat the griddle according to the manufacturer’s directions.
For each pancake, pour ¼ cup of batter onto the griddle, and spread into a 4-inch circle.
Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry.
Turn and cook for an additional minute, or until the second side is golden brown.
As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
Serve hot, topped with honey or maple syrup.
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