These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.
Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
Per Serving: 250 calories; protein 9.8g; carbohydrates 47.2g; fat 3.7g; cholesterol 2.5mg; sodium 383.2mg.
Eating good breakfast to continue the day has become a good habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to take on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feel full longer, and less likely grab a snack out of the vending machine before lunchtime.
Making fruit a morning habit is easy . Simply put the sweetness in your refrigerator next to the milk or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.