Banana pancakes
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 11.32oz
Ingredients
Buttermilk
- 6 cups Non-dairy milk, soy, unsweetened, vanilla
- 6 tablespoons Vinegar, apple cider
To prepare pancakes
- 3 cups Banana fresh, peeled, sliced, mashed
- 3/4 cup Oil, canola
- 9 cups Flour, all-purpose
- 3/4 cup Sugar, white, granulated
- 6 tablespoons Baking powder
- ~2 tablespoons Cinnamon, ground
- 1 tablespoon Salt, Kosher
To cook pancakes
- 2 cups Bananas, fresh, peeled, sliced
Instructions
For buttermilk
- In a medium bowl, stir soy milk and vinegar and allow to sit 10 minutes to curdle.
To prepare pancakes
- Combine bananas and oil and stir into "buttermilk."
- Combine flour, sugar, baking powder, cinnamon, and salt and stir and stir into banana mixture. Leave batter slightly lumpy.
To cook pancakes
- 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.
- Portion 3 pancakes onto a plate and serve with maple syrup and desired toppings.
Notes
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 11.32oz | Calories: 632kcal | Carbohydrates: 109g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Sodium: 316mg | Fiber: 6g | Sugar: 22g