** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well.
2. Add the buttermilk and egg substitute, and stir to mix well.
3. Fold in the bananas and wheat germ. Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
4. If using an electric griddle, heat the griddle according to the manufacturer's directions.
5. For each pancake, our 1/4 cup of batter onto the griddle, and spread into a 4-inch circle.
6. Cook for 1 minute and 30 seconds, or until the top is bubble and the edges are dry.
7. Turn and cook for an additional minute, or until the second side is golden brown.
8. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
9. Serve hot, topped with honey or maple syrup.
10. VARIATION: To make Banana Buckwheat Pancakes, substitute 3/4 cup of buckwheat flour for 3/4 cup of the whole wheat flour.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Banana, Butter, Gluten, Natural Sweeteners allergies.
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