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Egg Substitute Banana Pancakes

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  All purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄8 Teaspoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1049 Calories from Fat 319

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 2.4 mg0.8%

Sodium 1852.8 mg77.2%

Total Carbohydrates 154 g51.5%

Dietary Fiber 8 g31.8%

Sugars 19.2 g

Protein 26 g52.9%

Vitamin A 5.4% Vitamin C 1%

Calcium 10.7% Iron 45.4%

*Based on a 2000 Calorie diet

Egg Substitute Banana Pancakes Recipe