Banana Pancakes

Yield: Makes 12 (4-inch) pancakes

Ingredients

1 cup flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 container (6 ounce) banana custard-style yogurt

1/2 cup milk

1 egg, beaten

2 tablespoons cooking oil

1 cup cooked rice

1 cup pureed or finely diced banana

Top with:

Freshly sliced bananas

Maple syrup

garnish with a sprig of mint

Nutrition Facts

Yield: Makes 12 (4-inch) pancakes

Approximate Nutrient Content per serving:

Calories: 123

Calories From Fat: 27

Total Fat: 3.2g

Cholesterol: 21mg

Sodium: 241mg

Total Carbohydrates: 20.3g

Protein: 3.2g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Combine flour, sugar, baking powder, baking soda, and salt in large bowl.

Add yogurt, milk, egg and oil; stir until smooth.

Stir in rice and banana.

Pour 1/4 cup batter onto hot nonstick griddle. Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side.

Serve hot with bananas and warm maple syrup.

Variation:
For Cinnamon-Banana Pancakes, add 1/4 teaspoon ground cinnamon to dry ingredients.

Source: USA Rice Council

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/3963/Banana_Pancakes

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