Egg Substitute Banana Pancakes Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| 1 cup nonfat buttermilk | ||
| Baking soda | 1 Teaspoon | |
| Ripe banana | 1/2 Cup (16 tbs), mashed | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Vegetable oil | 1 Tablespoon | |
| Vegetable cooking spray | ||
Directions
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.
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.
Chef
