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Banana Bread Pancakes


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Submitted by Tina Warren


  • 1 Tbsp white vinegar
  • 1 C fat-free milk
  • 2 egg whites
  • 1 1/4 C all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • 2 large ripe bananas, mashed
  • Chopped nuts, optional


Pour vinegar into measuring cup and add enough milk to make 1 cup; set aside. Beat egg whites in small bowl until soft peaks form; set aside. In medium bowl, combine dry ingredients. In another medium bowl, stir together vanilla, mashed bananas and milk. Pour into flour mixture; mix well. Fold in egg whites. 

Coat a skillet with nonstick spray. Over low-medium heat, pour 1/3 cup of batter onto a hot skillet. Cook pancakes for about 3 minutes per side, or until cooked through. Serve with chopped nuts, if desired. Makes 10 pancakes. 

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