Healthier Buttermilk Pancakes

This recipe came from www.thebusybaker.ca/2015/04/healthy-buttermilk-pancakes.html.  The idea is that the butter and sugar is replaced with mashed banana, which makes it healthier.  They were pretty good, light and fluffy, had a bit of a banana taste, but not too much.  I cut the recipe down because it made a huge batch!

Healthier Buttermilk Pancakes
Print Recipe
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Healthier Buttermilk Pancakes
Print Recipe
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 4-5" pancakes 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 4-5" pancakes
Instructions
  1. Whisk together flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
  2. Mash banana. Add egg and vanilla and beat until smooth. I just used a fork.
  3. Add banana mixture and buttermilk to flour mixture. Stir everything just until combined.
  4. Heat well seasoned cast iron (or your choice) griddle over medium heat. Add a little butter or oil if necessary. Ladle about 1/2 cup batter at a time onto griddle. When you see some of the bubbles around the edge begin to break, flip the pancakes over. Cook on the other side just until a nice golden brown. Serve immediately!
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

Nutrition info for 2 pancakes (1/4 of the batch):

179 calories, 4 g fat, 301 mg potassium, 30 g carb, 2 g fiber, 7 g sugar, 8 g protein

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