The Recipe Rebel · by Ashley Fehr★ 5.0 (1)
Banana Pancakes recipe
NUTRITION · PER SERVING26M COOK
CAL 7%·PRO 9%
CARBS 21G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 4G26% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm, fluffy banana pancakes made with ripe bananas and buttermilk. Traditionally served at breakfast with butter, maple syrup, fresh banana slices, and pecans on top.
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Nutrition & ingredients
Ingredients
serves 10- 1 cup low-fat buttermilk
- 2 tablespoons oil (or melted butter)
- 1 large egg
- 1 tablespoon vanilla extract
- 2 bananas
- 1 ½ cups all-purpose flour ((200 grams))
- 2 tablespoons granulated sugar ((optional), 25 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
At a glance
PER SERVING · TIME 26M
CAL 7%·PRO 9%
CARBS 21G59% OF CAL
3G FIBER0G ADDED0G INTRINSIC14G OTHER4G TOTAL SUGAR
FAT 4G26% OF CAL
1G SAT3G 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
- 5m
- Cook
- 6m
- Sodium
- 272mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 40mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.