Source: Parents Magazine

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Recipe Summary test

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; fat 9g; cholesterol 44mg; saturated fat 3g; carbohydrates 77g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 44g; protein 8g; vitamin a 242.4IU; vitamin c 7.5mg; thiamin 0.3mg; riboflavin 0.8mg; niacin equivalents 2.4mg; vitamin b6 0.3mg; folate 80mcg; vitamin b12 0.2mcg; sodium 503mg; potassium 504mg; calcium 200mg; iron 2.2mg.
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