Banana Cornmeal Pancakes Recipe
Servings: 12
Ingredients
- 1 c. Cornmeal
- 1 c. Flour
- 1/2 tsp Cinnamon
- 1 1/2 tsp Baking soda
- 3 Tbsp. Brown sugar
- 1 pch Salt
- 1 c. Plain yogurt
- 1 tsp Vanilla extract
- 3/4 c. Lowfat milk
- 1 x Ripe banana quartered lengthwise and thinly sliced
- 2 Tbsp. Unsalted butter melted
- 3 x Egg whites Vegetable oil for skillet Unsalted butter softened Maple syrup
Directions
- Heat a cast iron pan over low heat to hot up for 5 min. In a large bowl combine the cornmeal and flour. Stir the cinnamon, baking soda and brown sugar together and place in the bowl. Add in a healthy pinch of salt. In another bowl combine the yogurt, vanilla and lowfat milk. Using a wooden spoon, stir the mix into the dry ingredients. Lightly mix in the bananas and melted butter. Beat the egg whites till soft peaks form. Gently mix in the egg whites.
- Add in 1 tsp. of oil to the skillet and add in 1 Tbsp. of batter to the pan, spreading the batter to create even 2-inch pancakes. Cook till bubbles cover the surface, flip and cook till golden brown underneath, about 30 to 40 seconds. Continue with the remaining batter. Serve immediately with butter and syrup.
- This recipe yields 2 dozen pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 143 | |
| Calories from Fat 27 | 19% |
| Total Fat 3.09g | 4% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 189mg | 8% |
| Potassium 114mg | 3% |
| Total Carbs 25.09g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.15g | 4% |
| Protein 3.36g | 5% |
