Whole wheat flour and soy flour are mixed to create these delectable banana-buttermilk pancakes, which are light and fluffy. For extra flavor, try including chocolate powder, cinnamon, and nutmeg.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ cup soy flour
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup low-fat buttermilk
- 2 egg whites, lightly beaten
- 2 small very ripe bananas, mashed
- 2 teaspoons vegetable oil, divided
Instructions
- Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
- Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 383 mg |
| Sugars | 24 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have soy flour so I used ww pastry flour (next time I’ll try oatmeal as someone else posted). The batter was extremely thin so I added almost a 1/2 cup more flour. Added cinnamon and would have used vanilla but didn’t have any, also added walnuts. Very good banana-y flavor. Will make again.
I thought this was a great recipe especially to use over ripe bananas. It was so quick that I made it while the bacon was cooking. I did make a few changes to simplify it: I used 1 cup of AP flour instead of combining several types and I used 2 whole eggs instead of egg whites. I did add vanilla and doubled the baking powder and soda as had been suggested by other reviews. I did not have any trouble with them over browning as some people had. I have never liked pancakes as just too bland, but these were light and cake like and great flavor. I think I’ll add an extra banana next time, though.
I had no soy flour so just increased white flour. Turned out great.
There is another buttermilk pancake recipe that is similar and I make the buttermilk myself since I buy raw milk all the time . I modified the batter by adding buckwheat flour . I used 3 good size overripe bananas. Added vanilla, used 2 eggs .I covered the pan while cooking. They came out fluffy and moist.
A lovely way to use up ripe bananas and make grandkids happy
I absolutely love these. I substituted the soy flour for all purpose, and the eggs for flax seed/water mixture, plus almond milk instead of dairy. Basically I made them vegan. I also kept the brown sugar as is and added about 1 teaspoon of cinnamon, and they were so amazing I didn’t need any syrup! Now that’s a first for me! This is now my go to recipe for banana pancakes for life!
I thought these were really delicious pancakes. I made them with the soy flour. I don’t like overly sweet pancakes since syrup goes on top anyway, so I cut the brown sugar in half; that was perfect. I upped the baking powder to 3/4 tsp; they were not flat at all. I used one whole egg instead of two whites. My only issue was that they did have a tendency to brown quickly and looked like they would burn. I cooked them on med low heat. Even the ones that looked overcooked, tasted great. I’d really like to make these again!
My family liked these pancakes. I doubled the recipe and got about 16 cakes from 1/4cup batter per cake. I did not double the amount of sugar, I used half all purpose flour and half whole wheat pastry flour (no soy flour) and added dash of fresh ground nutmeg. I also used two whole eggs instead of egg whites. Be careful, because of all the brown sugar and natural sugar from the bananas, these have a tendency to brown very quickly.
I only made one substitution–I used 1/4 cup ground oatmeal instead of soy flour only because I did not have soy flour on hand. I did not use the oil to cook the pancakes in because I used my nonstick tabletop griddle. These pancakes cooked up flat but the flavor was fantastic. I served them with a homemade maple-vanilla pancake syrup. Both kids asked me to make these again tomorrow–they ate every single one of these. I think these would be just right with a touch more baking soda. NOTE: I got SIX medium sized pancakes from one recipe.