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Banana Pancakes




Source of Recipe


Carolyn Reynolds


List of Ingredients




1 cup whole wheat flour or all-purpose white flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 egg whites
1 cup evaporated skim milk
2 medium, very ripe bananas



Recipe



In large bowl, mix the flour, baking powder, and cinnamon.
In another bowl, beat egg whites with fork or whisk until smooth.
In a small bowl, mash the bananas until all the lumps are gone. Mix in the milk and egg whites. Pour banana mixture into the flour mixture and mix well.
Coat a large, nonstick frying pan or griddle with cooking spray. Warm the pan over medium heat for 2 minutes.
Spoon batter onto the heated griddle for each pancake (adjust more of less depending on desired pancake size). Cook until the tops are bubbly and the pancakes are dry around the edges. Flip and cook for 2-3 minutes, or until golden on both sides. Place pancakes on a platter and keep warm.
Repeat steps until all of the batter has been used, using more cooking spray as needed.

Serves 4.

Variations: Serve with warmed jam, jelly or honey or fresh fruit, or yogurt mixed with maple syrup. Or use different fruits in place of the bananas -- try blueberries or strawberries.

Per serving: 218 calories; 1 g fat (0.3 g saturated fat; 4 percent calories from fat); 45 g carbohydrates; 2 mg cholesterol; 301 mg sodium; 11 g protein; 6 g fiber.