Banana Pancakes With Trail-Mix Yogurt Topping
- Ready In:
- 49mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
For Topping
- 2 cups vanilla-flavored yogurt
- 1⁄2 cup chopped toasted walnuts (about 2 oz.)
- 1⁄3 cup chopped dates
- 1⁄4 cup shredded coconut
-
For Pancakes
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1⁄3 cup packed golden brown sugar
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1 1⁄2 cups buttermilk
- 1⁄4 cup vegetable oil
- 3 eggs, separated, room temperature
- 2 ripe bananas, peeled and mashed
- vegetable oil (for griddle)
- melted butter
- maple syrup
directions
- For Topping:.
- Mix all ingredients in bowl; refrigerate until ready to use.
- (Can be prepared 6 hours ahead.).
- For Pancakes:.
- Mix first 5 ingredients in large bowl.
- Mix in buttermilk, 1/4 cup oil and egg yolks.
- Mix in bananas.
- Beat egg whites in medium bowl until soft peaks form; fold whites into batter.
- Film griddle or large skillet with oil, heat over medium heat.
- Using 1/3 cup batter for each pancake, add batter to skillet and cook until pancakes are golden brown, about 3 minutes per side; transfer to serving platter and keep warm.
- Repeat with remaining batter, adding oil to skillet as necessary.
- Serve with butter, maple syrup and yogurt topping.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas