Buttermilk Banana Pancakes

Recipe View In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the buttermilk and lightly beaten egg whites. (1 minute)

Recipe View Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few small lumps are okay. (2 minutes)

Recipe View Gently fold in the mashed bananas until evenly distributed throughout the batter. (1 minute)

Recipe View Heat a large non-stick skillet or griddle over medium heat. Add 1/4 teaspoon of vegetable oil to the hot skillet and swirl to coat the surface evenly. (2 minutes)

Recipe View Ladle about 1/4 cup of batter onto the hot skillet for each pancake. (1 minute)

Recipe View Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes. (2-3 minutes)

Recipe View Flip the pancakes and cook for another 2-3 minutes, or until golden brown on the bottom. (2-3 minutes)

Recipe View Repeat with the remaining batter, adding 1/4 teaspoon of oil to the skillet as needed to prevent sticking. Keep the finished pancakes warm in a preheated oven (200°F) until ready to serve. (Variable)