A delightful side dish or whole meal can be made with gnocchi pasta and Parmesan cheese in a delectable sage-butter sauce.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- ⅔ cup whole wheat flour
- ¼ teaspoon salt
- 2 ½ teaspoons baking powder
- 2 tablespoons white sugar
- 1 ½ cups buttermilk
- 2 small ripe bananas, finely chopped
Instructions
- In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 0 g |
| Sodium | 313 mg |
| Sugars | 11 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty cool. This was made by my 11 year old God-daughter. We used all white flour and almond milk and added a tsp. Of vanilla
Notes to me: added 1 egg, substituted 1/3 c flour with 1/3 c instant oatmeal, ommitted the sugar (the bananas were very ripe) and added 1/2 tsp cinnamon. Awesome!
Great pancakes. I would add more bananas next time.
Great simple recipe! I added ground flax seed, cinnamon, 1/4 tsp baking soda, vanilla and reduced sugar to 1 tbl. also I did not have buttermilk on hand or plain yogurt so I added a 1/4 cup of sour cream and 1 1/2 cup of 2% milk. I mashed the bananas up and added to the wet ingredients also. Turned out very fluffy and tasty!
Adjusted the recipe for 4 people. Batter was very thick. Had to add about 1/2 cup of milk. Pancakes were thick. We liked the taste and will probably make them again.
Delicious and easy to make. Added cinnamon and vanilla. After adding the bananas I added the amount of buttermilk required for the consistency I liked which was not too heavy.
Delicious! I added chopped walnuts.
Great if you are out of pancake syrup, just add butter or PB
Added a teaspoon of chai spice.
I followed the resipe as written. They were gluggy and bland.
OMG It was so good, I found if you dont have buttermilk on hand or the funds to purchase it. A mixture of white vinegar and milk will have the same curdling effect. Not really sure the exact measurements but google does.
Made it as directed and kids loved them…will make again. Thanks!
These were easy & good!! I was a little hesitant to make them without egg, but I made them as per the recipe and would make them again!
I followed it to the letter. The outcome was an average tasting pancake that got off of the gound only due to the bananas. In order for it to be better, it would need to be moistened (which is why some people added plain yogurt), would need to rise because it was flat (meaning you’d need either self rising flour instead of All purpose and a touch of baking SODA) and maybe a pinch of cinnamon. I’m going to check to see if there are other recipes that have made these changes but as for this one…..the original recipe is just average.
I did not care for this recipe. As written, this yielded a thick batter nearly the consistency of biscuit dough, with pancakes that stuck to the well-greased pan, burning on the outside while mushy on the inside. Adjusting the heat and adding more buttermilk made no improvement.
I used this as a basic guideline. Also didn’t have buttermilk so I took 6oz of milk and splashed some lemon juice into it and after a couple of minutes poured it into a mixture of roughly mashed bananas and 6 oz of strawberry yogurt and added all wheat flour (will try the half white flour next time to see if it reduces density) They were good enough to eat without syrup, but I also mixed up some sliced strawberries and sugar to pour over them. I meant to add vanilla and will next time, also want to make sure the pancakes are thin enough to cook through without burning.
We tripled it put three eggs in, and added a couple teaspoons of cinnamon. LOVE THE PANCAKES!
I used regular flour for the whole thing and vanilla coffee creamer instead of buttermilk. They turned out very flavorful. Not too thin or too thick. I got 18 pancakes.
This is a good recipe if you’re out of eggs, but overall they’re not the best banana pancakes I’ve ever eaten. I had buttermilk and ripe bananas to use so this was supper along with turkey kielbasi. I was a bit freaked by other reviews who said they were so thick that they didn’t cook through. I followed the recipe exactly other than using all white flour and a touch of vanilla. I started out with my griddle heated to 5 out of 10 and I didn’t flip until most of the top was “dryish”. On my second griddleful I turned up the heat to about 7. Lower temp on pancakes just made for chewy cakes I could barely cut. The recipe made 12 ea. 1/4 cup pancakes. Doubt I’ll make these again unless I’m eggless with leftover buttermilk and ripe bananas.
Tasty and super easy
i enjoyed the pancake