Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Banana Pancakes
NUTRITION · PER SERVING33M COOK
CAL 5%·PRO 7%
CARBS 14G59% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 3G26% OF CAL
5G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and fluffy banana pancakes with warm cinnamon and vanilla. A classic breakfast cooked from scratch and freezer-friendly for weekday mornings.
mainamericaneggs🍪 sheet pan⚡ microwave🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 18- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup mashed ripe banana (250 grams, about 2 medium to large bananas)
- 2 large eggs
- 1 ½ cups whole milk (or 2% milk)
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 33M
CAL 5%·PRO 7%
CARBS 14G59% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 3G26% OF CAL
5G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 116mg
- Total sugar
- 7g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 26mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.