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Food For Thought: Banana Pancakes

November 8th, 2012

Food for Thought, brought to you by the Oregon State Student Health Services Dietician Lynn Cordes, MS, RD, LD

Go bananas this week with pancakes hot off the griddle…or skillet…or whatever else you like to cook your pancakes in!  Bananas are a great source of potassium.  Potassium is just one of many nutrients that are essential to keep your nerves, muscles, and heart functioning properly.  To help get some extra calcium out of this meal, try topping your pancakes with your favorite low-fat yogurt.  Yummm!

Food Hero Recipe:


2 large eggs

1 1⁄2 cups nonfat milk
1 tablespoon sugar
3 tablespoons oil
2 bananas, mashed
3⁄4 cup whole wheat flour
3⁄4 cup white flour
2 teaspoons baking powder


  1. Preheat griddle to 350 degrees.
  2. Beat eggs in medium bowl.
  3. Add in milk, sugar, oil and bananas. Mix well.
  4. Add flour and baking powder. Mix gently.
  5. Spray griddle with non-stick cooking spray.
  6. Spoon 1/4 cup batter onto the griddle for each pancake.
  7. Cook until tops are bubbly and pancakes are dry around the edges. Flip and cook for 2-3 minutes or until golden brown.
  8. Serve immediately. Top with applesauce, fresh fruit or yogurt.


For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here.

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