Banana Pancakes II
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These yummy pancakes are a snap to make.
INGRIDIENT
DIRECTION
Step: 1
In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
Step: 2
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
NUTRITION FACT
Per Serving: 192 calories; protein 6.4g; carbohydrates 40.7g; fat 1.1g; cholesterol 2.5mg; sodium 312.5mg.
Eating good breakfast to continue the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me energy to take on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your stomach system and helps keep you feel full all day , and not want likely grab a side food out of the street food before lunchtime.
Making fruit a at 7.00 clock habit is easy . Simply put the sweetness in your refrigerator next to the sweet drink or on the table next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.
