Name: Banana Buttermilk Pancakes
Ingredients: 1 1/2 c Whole wheat pastry flour; 1 tb Sugar; 1 ts Baking soda; 1 3/4 c Nonfat buttermilk; (1 pkg); 1/4 c Egg Beaters® 99% egg substitute; 1 1/2 Banana; medium, sliced; 1 1/2 c Wheat germ; toasted

God’s ultimate goal for us, however, is that we be truly conformed to the likeness of His Son in our person as well as in our standing… Jesus did not die just to save us from the penalty of sin, nor even just to make us holy in our standing before God. He died to purify for Himself a people eager to obey Him, a people eager to be transformed into His likeness… This process of gradually conforming us to the likeness of Christ begins at the very moment of our salvation when the Holy Spirit comes to dwell within us and to actually give us a new life in Christ. We call this gradual process progressive sanctification, or growing in holiness, because it truly is a growth process.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads, Breakfast, Low-fat	5	Servings

INGREDIENTS

1 1/2	c	Whole wheat pastry flour
1	tb	Sugar
1	ts	Baking soda
1 3/4	c	Nonfat buttermilk; (1 pkg)
1/4	c	Egg Beaters® 99% egg substitute
1 1/2		Banana; medium, sliced
1 1/2	c	Wheat germ; toasted

INSTRUCTIONS

Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir
to mix well. Add the buttermilk and egg substitute, and stir to mix well.
Fold in the bananas and wheat germ.
Coat a griddle or large skillet with nonstick cooking spray, and preheat
over medium heat until a drop of water sizzles when it hits the heated
surface. If using an electric griddle, heat the griddle according to the
manufacturer's directions.
For each pancake, our 1/4 cup of batter onto the griddle, and spread into a
4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubble
and the edges are dry. Turn and cook for an additional minute, or until the
second side is golden brown. As the pancakes are done, transfer them to a
serving plate and keep warm in a preheated oven.
Serve hot, topped with honey or maple syrup.
VARIATION: To make Banana Buckwheat Pancakes, substitute 3/4 cup of
buckwheat flour for 3/4 cup of the whole wheat flour.
Recipe by: Brand Name Fat-Fighter's Cookbook by Sandra Woodruff, Posted to
MC-Recipe Digest V1 #757 by teech <teech@concentric.net> on Aug 23, 1997

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