Healthy, kid friendly and so delicious, they disappear jaldi se!
This was a nice pancake recipe Sara. I used all white flour and had to skip the buttermilk since I was out. In it's place, I used an 8 oz carton of plain yogurt mixed with enough milk to make 1-1/2 cups and added about 3/4 of a cup of canned pumpkin along with some pumpkin pie spice. I also added a splash of vanilla extract to give it some extra flavor. I made "mini" pancakes for my kids to nibble on and got quite a few from one batch. They were very dense and tasted healthy with the bananas and pumpkin mixed in. Thanks a bunch for sharing. - 16 Mar 2004 (Review from Allrecipes US | Canada)
I love the basics of this recipe. However I do make a lot of changes. Instead of using A.P flour I use all whole wheat. I also, mash the bananas before adding to the mixture. Then I have to add more milk and about 1 tsp of vanilla and some cinnamon. I make my own buttermilk also. Then while cooking, I add frozen raspberries. They turned out delicious. I've made these twice now and will more than likely make them again! - 19 Jan 2008 (Review from Allrecipes US | Canada)
Great recipe - easy and low-fat, but tastes luscious. Even my DH (not a whole-wheat kind of guy) loved them. Add frozen blueberries for added taste. - 20 May 2002 (Review from Allrecipes US | Canada)