Ingredient Checklist


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

  • 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; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 44 mg cholesterol; 503 mg sodium. 504 mg potassium; 77 g carbohydrates; 4 g fiber; 44 g sugar; 8 g protein; 0 g trans fatty acid; 242 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 80 mcg folate; 0 mcg vitamin b12; 200 mg calcium; 2 mg iron;