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Egg Substitute Banana Pancakes Recipe
|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|
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 mg
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
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.