Banana Pancakes - KNEP - Kentucky Nutrition Education Program

Recipes

Banana Pancakes

Receta en Español
Servings:Makes 8 servingsServing Size:2 pancakesRecipe Cost:$9.03Cost per Serving:$1.13
stack of 2 banana pancakes on platter

Ingredients:

  • 2 large very ripe bananas
  • 1 cup low-fat milk
  • 2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup chopped pecans or walnuts (optional)
  • Nonstick cooking spray

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Preheat a skillet or griddle on the stove over medium-low heat.
  3. In a medium bowl, mash the very ripe bananas using a fork or masher. Stir in the milk, brown sugar, and vanilla extract. Mix until combined.
  4. Add the flour, baking powder, salt, and cinnamon. Mix just until the batter is moistened with no dry spots remaining. Batter will be lumpy. Fold in nuts if using.
  5. Spray the heated skillet or griddle with nonstick cooking spray. Drop about a 1/4 cup of the batter into sections of the pan and spread out each into a 4-inch round.
  6. Cook pancakes until bubbles form on top and the edges start to brown, about 6 to 8 minutes. Flip and continue cooking until the bottoms of the pancakes are golden brown and easily release from the pan, about 3 to 4 minutes more.
  7. Transfer the pancakes to a warm plate. Repeat, cooking the remaining batter.
  8. To serve, stack 2 pancakes on a plate and top with desired toppings. Serve immediately.
  9. Refrigerate leftovers within 2 hours.
Source: Brooke Jenkins, Extension Specialist for Curriculum; and Bethany Pratt, Extension Specialist for Food Systems, University of Kentucky Cooperative Extension

Nutrition facts per serving: 140 calories; 0.5g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 85mg sodium; 29g total carbohydrate; 2g dietary fiber; 9g total sugars; 4g added  sugars; 3g protein; 0% Daily Value of vitamin D; 15% Daily Value of calcium; 6% Daily Value of iron; 4% Daily Value of potassium