Made from scratch, a banana pancake recipe calls for flour, sugar, baking powder, eggs, milk, vegetable oil and ripe, mashed bananas. After mixing the batter until it’s a thick, creamy consistency, cook in a hot frying pan until golden brown.
Homemade pancakes with fresh bananas contain 193 calories. According to the USDA National Nutrient Database, one pancake made from a generic pancake mix has 74 calories. Adding one cup of mashed banana tacks on 200 calories. Topping your pancakes with one cup of sliced fresh bananas adds 133 calories.
Restaurant-prepared pancakes filled with sliced bananas and topped with fresh strawberries, banana slices and whipped cream have 600 calories. A four-pancake serving of pancakes made with oats, grains, almonds and walnuts and topped with bananas and blueberries has 920 calories.
Pre-made silver-dollar buttermilk banana pancakes contain 90 calories, with six pancakes in one serving. One recipe from Food.com yields low-fat whole wheat banana pancakes made from scratch that are 169 calories. The recipe calls for whole wheat and all-purpose flour; sugar or a sugar substitute; salt; cinnamon; cocoa powder; baking powder; vanilla extract; water; skim milk; ripe bananas; and egg whites or egg substitute. Each serving has one 5 oz. pancake or several 1 oz. mini pancakes.
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Shannon Marks started her journalism career in 1994. She was a reporter at the "Beachcomber" in Rehoboth Beach, Del., and contributed to "Philadelphia Weekly." Marks also served as a research editor, reporter and contributing writer at lifestyle, travel and entertainment magazines in New York City. She holds a Bachelor of Arts in literature from Temple University.