BANANA PANCAKES RECIPE BY TASTY
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
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
HEALTHY BANANA PANCAKES RECIPE BY TASTY
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
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
These delicious pancakes will be a morning treat for your little ones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 1/2 Dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
- Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
- Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.
BANANA PANCAKES THE EASY WAY
This is an easy recipe that calls for ingredients you probably already have. Kids love them!
Provided by TINKERTHINKER
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat a griddle to medium heat.
- Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 60.2 g, Cholesterol 83.5 mg, Fat 7.6 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 775.1 mg, Sugar 32.6 g
EASY BANANA PANCAKES
Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 10
Steps:
- Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
- Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium
BANANA PANCAKES
Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie (but still indulgent) breakfast
Provided by Sophie Godwin - Cookery writer
Categories Breakfast
Time 10m
Yield Serves 2 (makes 4)
Number Of Ingredients 7
Steps:
- In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
- Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
- Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
- Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
- Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
BANANA PANCAKES
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
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
Steps:
- Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.
BANANA PANCAKES I
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
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
FLUFFY BANANA PANCAKES
I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!-Lori Stevens, Riverton, Utah
Provided by Taste of Home
Time 30m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 283 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
BANANA PANCAKES
Steps:
- For the sauce, in a large saucepan, combine the pineapple juice and tapioca; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness., For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce.
Nutrition Facts : Calories 274 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 329mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
BANANA PANCAKES II
These yummy pancakes are a snap to make.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
- 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. Brown on both sides and serve hot.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 40.7 g, Cholesterol 2.5 mg, Fat 1.1 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 0.4 g, Sodium 312.5 mg, Sugar 11.3 g
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