Healthy Recipes - Healthy Eating Print this page
No salt is necessary when making these pancakes. They are sufficiently rich tasting when nuts, bananas and syrup are added. If you prefer your pancakes on the crunchy side, the chopped nuts can be added to the batter prior to cooking the pancakes.
2 servings: 118 mg. sodium per serving
1 cup all-purpose flour
1. Sift flour; measure again and place into a large bowl.
1. Gradually add the egg mixture to the flour mixture, beating gently until dry mixture is moist. Add the melted butter or margarine; stir to combine.
2. Mash one of the bananas in a bowl with a fork. Add the mashed banana to the pancake mixture. Beat gently until mixed well, with only small lumps of banana remaining. If batter is too thick, dilute with a small amount of milk. Stir in chopped nuts if you prefer crunchy pancakes; otherwise hold the nuts until after the pancakes are cooked. (See Instruction Number 6.)
3. Heat a griddle until hot. (Water sprinkled on the grill will bounce and sputter when the griddle is hot enough.) Grease the griddle lightly.
4. Pour pancake batter onto the griddle with two soupspoon size spoonfuls per pancake. When bubbles appear on the surface of the pancakes, lift the edge of a pancake to see if it is brown; if so, turn the pancakes over and brown on the second side.
5. Remove pancakes to a plate. Keep warm in a 200 degree F oven while cooking the rest of the pancakes.
6. Divide pancakes evenly on two plates. Cut up the remaining banana in thin slices over the pancakes. Sprinkle with chopped walnuts. Serve with low sodium syrup.