Ingredients
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1 1/2 cups all-purpose flour
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1/2 cup whole wheat flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 3/4 cups low-fat buttermilk
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2 tablespoons butter or 2 tablespoons margarine, melted
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3 tablespoons honey
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1/2 teaspoon vanilla
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1 egg
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3/4-1 cup mashed ripe banana (About 2 lg.)
Instructions
- Combine both flours, baking powder, baking soda and salt; set aside.
- In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
- Add to dry ingredients, stirring just until moistened.
- Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
- Heat over medium heat.
- For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
- Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
- Turn over and cook other side until lightly browned.
- Serve immediately.
- Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.