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Breakfast Banana Pancakes

4.5 | 2 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Karen Gwillim, Strasbourg, Saskatchewan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2022

“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

TEST KITCHEN APPROVED

Breakfast Banana Pancakes

4.5 | 2 Reviews Add your review
Yield:10 pancakes
Prep:10 min
Cook:15 min
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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
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Directions

  1. 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.
  2. 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.
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