The bananas in these pancakes add great flavor and fiber.

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Tara Donne/The 4-Ingredient Diabetes Cookbook

Recipe Summary

prep:
7 mins
cook:
6 mins
total:
13 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash one half of the banana slices and place in a medium bowl with the pancake mix and the milk. Stir until just blended.

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  • Place a large nonstick skillet over medium heat until hot. (To test, sprinkle with a few drops of water. If the water drops “dance” or jump in the pan, it’s hot enough.) Coat the skillet with nonstick cooking spray, add two scant 1/4 cup measures of batter, and cook the pancakes until puffed and dry around the edges, about 1 minute.

  • Flip the pancakes and cook until golden on the bottom. Place on a plate and cover to keep warm.

  • Recoat the skillet with nonstick cooking spray, add three scant 1/4 cup measures of batter, and cook as directed. Repeat with the remaining batter.

  • Place 2 pancakes on each of 4 dinner plates, top with equal amounts of banana slices, and drizzle evenly with the syrup. If you like, place the dinner plates in a warm oven and add the pancakes as they are cooked.

Source

Excerpted from The 4-Ingredient Diabetes Cookbook, 2nd Edition. ©2016 by Nancy S. Hughes. Available at ShopDiabetes.org.

Nutrition Facts

100 calories; fat 0.5g; saturated fat 0.1g; trans fatty acid 0g; cholesterol 0mg; sodium 140mg; potassium 200mg; carbohydrates 23g; dietary fiber 2g; sugars 9g; protein 3g.
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