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Recipe Summary

prep:
25 mins
cook:
18 mins
total:
43 mins
Servings:
6
Yield:
12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl whisk together the flour, flaxseed meal, sugar, baking powder, baking soda, and salt.

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  • In a medium bowl whisk together the butter, buttermilk, egg, and mashed banana. Pour the wet ingredients over the dry ingredients and mix with a spoon until the dry ingredients are just moistened. Do not over-mix.

  • Heat the canola oil on a griddle or non-stick skillet over medium heat. Drop the pancake batter on the pan by 1/4-cupfuls; spread if necessary. Arrange 3 to 4 slices of banana on the uncooked side of each pancake. Cook the pancakes until cooked through, about 3 minutes per side.

  • Top each serving of pancakes with the remaining sliced bananas. Serve with maple syrup.

Nutrition Facts

407 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 44mg; sodium 503mg; potassium 504mg; carbohydrates 77g; fiber 4g; sugar 44g; protein 8g; trans fatty acidg; vitamin a 242IU; vitamin c 7mg; thiaminmg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6mg; folate 80mcg; vitamin b12mcg; calcium 200mg; iron 2mg.

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