About the Recipe
With ZERO sugar added, fluffy and delicious, these pancakes jump to the top of my go-to pancake recipes! Mashed banana is the only sweetener, whole wheat flour is the main flour and only egg whites are used. A winner!
Ingredients
3/4 cup white whole wheat flour
1/2 cup fine ground cornmeal
2 tsp. baking powder
1/4 tsp. kosher salt
1 large ripe banana, mashed
1 cup plus 2 Tbsp. low-fat buttermilk
3 large egg whites
2 tsp. canola oil
1 tsp. vanilla extract
1 cup blueberries
Maple syrup, for serving
Preparation
In a large bowl, whisk together the flour, cornmeal, baking powder and salt.
In another bowl, mix the banana, buttermilk, egg whites, oil and vanilla.
Add the dry mixture to the banana mixture and stir until just moist. Be sure not to overmix as to keep them light and fluffy. Gently fold in the blueberries.
Heat a large griddle over medium-low heat. When hot, lightly spray with oil.
Scoop out 1/3 cup of batter for each pancake and cook until it starts to set and is golden on the bottom, about 3 minutes. Flip the pancake and cook again until golden brown, another 2 minutes. Repeat with remaining batter. Serve with maple syrup and enjoy!!