Banana Nut Pancakes Yum Recipes
EASY BANANA NUT PANCAKES
This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.
Provided by CoOkInGnUt
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 19m
Yield 3
Number Of Ingredients 13
Steps:
- Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
- Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g
BANANA NUT PANCAKES
Steps:
- In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.
Nutrition Facts : Calories 543 calories, Fat 34g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 624mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 5g fiber), Protein 12g protein.
BANANA-NUT PANCAKES YUM!
I have my favorite Banana Nut Bread so why not make the same flavor piping hot in a pancake. TIP: I didn't have buttermilk so I added 2 Tbls of white vinegar to a measuring cup filled to the 2 cup line, let sit for 5 minutes and had buttermilk ready for this recipe.
Provided by Vseward Chef-V
Categories Breakfast
Time 40m
Yield 27 pancakes
Number Of Ingredients 7
Steps:
- Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
- Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
- Serve with sliced strawberries and cream or your favorite sryup.
Nutrition Facts : Calories 113.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 16.6, Sodium 137.8, Carbohydrate 11.5, Fiber 0.9, Sugar 5.3, Protein 2.3
BANANA NUT PANCAKES
This recipe is from a cookbook that says that the pancakes are like the ones from the International House of Pancakes (IHOP). I've never had banana nut pancakes from there but I liked the taste of these (even though I didn't make the banana syrup).
Provided by Chicagopm
Categories Breakfast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Combine syrup ingredients except for extract or flavoring in a small pan over high heat.
- After it boils, remove the pan from heat and add extract or flavoring.
- In a large bowl, combine pancake ingredients except the pecans and banana.
- Using electric mixer, blend until smooth.
- Heat pan or griddle over medium heat and coat it with butter or nonstick cooking spray when hot.
- Pour 1/4 cup portions of batter into the pan (it will spread out to about 4").
- Sprinkle about 1/2 tablespoon of pecans into the center of each pancake immediately after you pour the batter (this cooks the nuts into the pancakes).
- Cook the pancakes for 1 or 2 minutes per side or until golden brown.
- Slice the banana, divide it up and place on top each stack of pancakes.
- Sprinkle remaining nuts on top of each stack of pancakes.
Nutrition Facts : Calories 941.6, Fat 39.1, SaturatedFat 5.2, Cholesterol 75.4, Sodium 889.8, Carbohydrate 139.8, Fiber 4.8, Sugar 67.5, Protein 14.2
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