Banana Pancakes With Orange Vanilla Sauce Recipes

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HEALTHY BANANA PANCAKES RECIPE BY TASTY



Healthy Banana Pancakes Recipe by Tasty image

Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon

Provided by Mercedes Sandoval

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
1 teaspoon cinnamon

Steps:

  • Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
  • Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  • Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
  • *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams

BANANA PANCAKES RECIPE BY TASTY



Banana Pancakes Recipe by Tasty image

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • In a bowl, mash bananas.
  • Mix in the egg, then vanilla and cinnamon.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

BANANA PANCAKES I



Banana Pancakes I image

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Provided by ADDEAN1

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  • Stir flour mixture into banana mixture; batter will be slightly lumpy.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g

BANANAS FOSTER PANCAKES



Bananas Foster Pancakes image

B Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 7

Number Of Ingredients 11

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup maple syrup
1/4 to 1/2 teaspoon rum extract, if desired
4 firm ripe medium bananas, cut into 1/2-inch slices
1/2 cup chopped toasted pecans or walnuts, if desired

Steps:

  • In medium bowl, stir Bisquick mix, milk and eggs until blended. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use slightly less than 1/4 cup batter. Cook until bubbles break on surface. Turn; cook until golden. Serve immediately, or place on cookie sheet in warm oven until ready to serve.
  • In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
  • Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
  • To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Nutrition Facts : Calories 460, Carbohydrate 63 g, Cholesterol 100 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 29 g, TransFat 2 g

WHOLE GRAIN BANANA PANCAKES



Whole Grain Banana Pancakes image

After trying and tweaking several different pancake recipes, I'm very happy with this one. The oats add texture, the bananas make them sweet, and the almond meal adds protein and a delicate crispiness. My kids love these pancakes on a Saturday morning, and I always make sure I save some for myself! Serve warm with maple syrup.

Provided by Elizabeth B.

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 9

¾ cup whole wheat flour
¼ cup almond meal
¼ cup old-fashioned oats
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
1 ripe banana, mashed
1 tablespoon canola oil

Steps:

  • Preheat griddle to 375 degrees F (190 degrees C).
  • Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
  • Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
  • Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

Nutrition Facts : Calories 305.2 calories, Carbohydrate 42.8 g, Cholesterol 61.1 mg, Fat 10.6 g, Fiber 5.4 g, Protein 13.7 g, SaturatedFat 2.2 g, Sodium 575.7 mg, Sugar 8.9 g

BANANA PANCAKES



Banana Pancakes image

Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.

Provided by Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge

Categories     Breakfast & Brunch

Time 20m

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 14

1½ cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
½ teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 - 2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup
Sliced bananas
Confectioners' sugar (optional)

Steps:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
  • Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
  • Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
  • Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Nutrition Facts : ServingSize 2 pancakes (does not include maple syrup or toppings), Calories 278, Fat 12 g, Carbohydrate 35 g, Protein 7 g, SaturatedFat 6 g, Sugar 9 g, Fiber 1 g, Sodium 299 mg, Cholesterol 85 mg

BANANA PANCAKES WITH ORANGE-VANILLA SAUCE



Banana Pancakes with Orange-Vanilla Sauce image

This is a special desert treat or a very indulgent breakfast -- perhaps one for serving to your loved one in bed! It comes from one of my favourite British chefs, Lindsey Bareham.

Provided by Sackville

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

50 g melted butter
100 g plain flour
1 egg
1 egg yolk
300 ml milk
1 pinch salt
2 large oranges
1 teaspoon sugar
25 g butter
2 tablespoons brandy or 2 tablespoons whiskey
4 small slightly under-ripe bananas
1 tablespoon vegetable oil
150 g thick and creamy vanilla yogurt

Steps:

  • Make the batter by placing the melted butter, flour, eggs, salt and milk in a blender and whizzing until smooth.
  • Alternatively, whisk the eggs and butter in a mixing bowl, then gradually add the flour with the salt and finally add the milk.
  • Whisk until smooth.
  • Cover the batter and chill for half an hour.
  • Whisk again just before you make the pancakes.
  • Meanwhile, make the sauce by zesting one of the oranges.
  • Place the zest in a saucepan and juice both oranges into the pot.
  • Add the sugar, 25g butter and the alcohol.
  • Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and the sauce starts to thicken.
  • Peel the bananas and cut on a slant into a few pieces.
  • Drop into the sauce and cook for a couple minutes.
  • Make the pancakes by heating a touch of oil in a non-stick frying pan.
  • When the pan is very hot, pour in a bit of batter.
  • If you are a pancake novice, start with 1/4 cup batter per pancake since a small pancake is easier to flip.
  • Leave the batter to set, then flip with a spatula and cook for another 30 seconds.
  • Remove from the pan onto a plate and keep covered.
  • When the pancakes are cooked, put one on a serving plate.
  • Cover one half of the pancake with a bit of sauce and a dollop of yoghurt.
  • Serve immediately.

BANANA MACADAMIA PANCAKES WITH ORANGE BUTTER



Banana Macadamia Pancakes with Orange Butter image

Categories     Cake     Citrus     Fruit     Nut     Breakfast     Brunch     Orange     Banana     Macadamia Nut     Winter     Gourmet

Yield Makes 15 (4-inch) pancakes

Number Of Ingredients 18

For orange butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 teaspoon finely grated fresh orange zest
1 1/2 teaspoons fresh orange juice
1/8 teaspoon salt
For pancakes
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups well-shaken buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1 ripe large banana
1/2 cup salted roasted macadamia nuts (2 1/2 oz), chopped
Accompaniment: maple syrup

Steps:

  • Make orange butter:
  • Stir together all orange butter ingredients in a small bowl until combined well.
  • Make pancakes:
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
  • Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.

BANANA PANCAKES WITH BLUEBERRY SAUCE



Banana Pancakes With Blueberry Sauce image

Homemade banana pancakes made light and fluffy with club soda and whipped egg whites. A yummy blueberry sauce turns these pancakes into a special treat. The blueberry sauce is also great over ice cream, angel food cake and much more.

Provided by Crafty Lady 13

Categories     Breakfast

Time 2m

Yield 4 serving(s)

Number Of Ingredients 19

1 pint fresh blueberries
1/4 cup water
1 cup orange juice
3/4 cup splenda artificial sweetener
1/2 cup cold water
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup wheat flour
1 tablespoon splenda artificial sweetener
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 egg whites, whipped until stiff
1 tablespoon splenda artificial sweetener
1/2 cup milk
1/2 cup club soda
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil.
  • In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
  • Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking.
  • For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened.
  • Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture.
  • Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.

FRENCH BANANA PANCAKES



French Banana Pancakes image

These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking for the recipe! -Cheryl Sowers, Bakersfield, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

PANCAKES:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup whole milk
2 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
FILLING:
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
5 to 6 firm bananas, halved lengthwise
Whipped cream and additional cinnamon, optional

Steps:

  • Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. , Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed. , For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat. , Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired.

Nutrition Facts : Calories 403 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 284mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.

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