Egg Substitute Banana Pancakes
|All purpose flour||1 Cup (16 tbs)|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Mashed ripe banana||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Vegetable oil||1 Tablespoon|
|Vegetable cooking spray||1|
Combine first 3 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk and soda, stirring well.
Add banana, egg substitute, and oil; stir well.
Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
Coat a nonstick griddle with cooking spray.
For each pancake, pour 1/4 cup batter onto hot griddle.
Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.