Banana Pancakes

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 11.32 ounces

Ingredients

6 cups unsweetened vanilla soy milk
6 Tbsp. apple cider vinegar
3 cups mashed bananas
3/4 cup canola oil
9 cups all-purpose flour
3/4 cup white sugar
6 Tbsp. baking powder
2 Tbsp. ground cinnamon
1 Tbsp. salt
2 cups peeled bananas

Preparation

1. For buttermilk: In a medium bowl, stir soy milk and apple cider vinegar together and allow to sit 10 minutes to curdle.
2. For pancakes: Combine mashed bananas and canola oil, and stir into buttermilk.
3. Combine flour, sugar, baking powder, cinnamon, and salt and stir into banana mixture. Leave batter slightly lumpy.
4. On a greased flat top grill or large sauté pan, over medium heat, ladle batter into 4-inch circles and allow to cook 3-4 minutes. Add 3 slices of banana into pancake before flipping, then cook 3-4 minutes on other side, until golden brown. Pancakes can be held hot in hotel pans until ready for service.
5. For service: portion 3 pancakes onto a plate and serve with maple syrup and desired toppings.

Nutrition information

Calories: 631 Total Fat: 16.5g Saturated Fat: 1.47g Trans Fat: 0g Carbohydrate: 108g Fiber: 5.75g Total Sugars: 21g Protein: 14g Sodium: 316mg