Yogurt & Banana Pancakes

Submitted by ladycanuck on Tue, 2011-09-13 13:54
Printer-friendly version
No votes yet

Description

Yogurt is used as a nice variation to buttermilk for these fluffy, and yummy pancakes with mashed bananas

Summary

Yield
Pancakes
Source

Dolores Heim

Prep time5 minutes

Ingredients

1 1⁄4Cupunbleached flour
3⁄4Cupwhole-wheat bread flour
2Tablespoonbrown sugar
2Teaspoonbaking powder
1Teaspoonbaking soda
1⁄4Teaspoonsalt
2Tablespoonflaxseed
2 eggs (lightly beaten)
1 1⁄2Cupmilk (or soy milk)
1Cupyogurt (or sour cream)
1⁄3Cupolive oil (select extra virgin)
1⁄8Cupbutter (melted)
2 banana (large; mashed)

Instructions

Combine flour, sugar, baking powder, baking soda, salt, and flaxseed in a bowl.  Combine eggs, milk, yogurt, oil and butter.  Pour into dry ingredients and stir until just moistened.  Stir in mashed bananas.  Pour batter by 1/4 cupfuls onto a lightly greased hot griddle.  Turn when bubbles form on top of pancakes.  cook until second side is golden brown.  May wrap in plastic and freeze.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments
© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading