Banana Pancakes
INGREDIENTS:
1 c All-purpose flour
1 tb Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/4 c Low-fat buttermilk
1 tb Vegetable oil
1/2 ts Vanilla extract
1 Egg
1 1/2 c Chopped ripe banana
3 tb Chopped pecans, toasted
Cinnamon-Rum Syrup
1 c All-purpose flour
1 tb Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/4 c Low-fat buttermilk
1 tb Vegetable oil
1/2 ts Vanilla extract
1 Egg
1 1/2 c Chopped ripe banana
3 tb Chopped pecans, toasted
Cinnamon-Rum Syrup
Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans. Yield: 9 pancakes (serving size: 3 pancakes, 1 tb pecans, and 4 ts syrup).
CALORIES 433 (31% from fat); PROTEIN 11.6g; FAT 13.7g (sat 3.1g, mono 5.2g, poly 3.9g); CARB 67.4g; FIBER 3.8g; CHOL 74mg; IRON 2.8mg; SODIUM 492mg; CALC 239mg
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans. Yield: 9 pancakes (serving size: 3 pancakes, 1 tb pecans, and 4 ts syrup).
CALORIES 433 (31% from fat); PROTEIN 11.6g; FAT 13.7g (sat 3.1g, mono 5.2g, poly 3.9g); CARB 67.4g; FIBER 3.8g; CHOL 74mg; IRON 2.8mg; SODIUM 492mg; CALC 239mg