Banana Poppy Seed Pancakes Recipes

KETO BANANA PANCAKES WITH POPPY SEEDS

Steps:

• Add almond flour, baking powder, poppy seeds and salt to a medium bowl and mix well.
• In a separate small bowl, add beaten eggs, almond milk, banana extract, vanilla extract and liquid stevia. Mix well.
• Add wet ingredients to the dry ingredients and mix together slowly until combined.
• Grease skillet with oil of choice and heat over medium heat. I like to use Avocado Oil.
• Add about 1/4 cup of batter onto the skillet. Once the batter begins to bubble, flip and cook the other side. The second side cooks much faster. Remove from heat when done cooking and set aside (or munch on as you make more)!
• Repeat step 5 until all pancakes are done!
• Serve warm with toppings of choice.

KETO BANANA POPPY SEED PANCAKES

Steps:

• In a medium bowl, mix almond flour, baking powder, stevia extract, poppy seeds, and salt.
• In a separate bowl, whisk the eggs, almond milk, vanilla extract, and banana extract, add it to the dry ingredients slowly while whisking until you have an even batter.
• Preheat a griddle or nonstick skillet to medium heat, spray with oil. Using a 1/3 measuring cup pour batter onto it, let it cook until the pancakes have bubbles on top, flip to cook the other side for about 1 minute and remove.Repeat the process until you have used all the batter.
• Serve warm with your favorite toppings.

CHIA SEED PANCAKES

Steps:

• Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
• Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Serve the pancakes immediately. Top with berries and syrup.

BANANA POPPY SEED PANCAKES WITH CARAMEL-BANANA SYRUP

Steps:

• In a large bowl, combine the all-purpose baking mix and poppy seeds. Add buttermilk, egg, melted butter, vanilla, and mashed bananas. Using a fork, gently mix the ingredients until all ingredients are well combined and no pockets of flour remain. Do not overmix.
• In a nonstick skillet heated over medium heat, brush pan with butter or spray with nonstick spray. Add batter to the pan, about ⅓ cup per pancake. Cook each pancake over medium heat until the surface and edges have a somewhat "dry" appearance and the bottom surface is golden brown. (Check periodically for done-ness by lifting an edge with a spatula, but try not to fuss with them too much.) Flip pancake gently, cooking remaining side until golden brown. Repeat until all batter is used.
• While pancakes are cooking, make the Caramel-Banana Syrup. In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add brown sugar and water, and stir to combine. Bring to a boil over medium-high heat, stirring frequently. (Keep an eye on your pancakes too!) Once boiling, cook for a minute or two until mixture has thickened somewhat and caramelized. Once you've reached your desired consistency (for thicker syrup, just cook an extra 30 seconds or so), remove from heat and stir in vanilla and sliced bananas. Serve immediately.

BANANA POPPY SEED PANCAKES

Steps:

• Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
• Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
• Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.

SUNDAY MORNING LEMON POPPY SEED PANCAKES

Steps:

• Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
• In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
• Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.

LEMON POPPY SEED PANCAKES

Steps:

• For the raspberry syrup: Combine the raspberries, maple syrup and lemon juice in a small pot and place over medium-low heat. Using the back of a fork, lightly mash the raspberries. Allow to heat through while you prepare the pancakes.
• For the pancakes: Stir the flour, sugar, poppy seeds, baking soda and salt together in a bowl. In a separate large bowl, mix the sour cream, lemon extract, food coloring, eggs and lemon zest until well combined. Add the dry ingredients to the wet and stir until just combined.
• Heat a griddle over medium-low heat. Smear the griddle with the butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
• Strain the raspberries from the syrup and discard the pulp.
• For serving: Serve the pancakes topped with additional butter, the raspberry syrup, canned whipped cream and fresh raspberries.

BANANA POPPY SEED QUICK BREAD

Steps:

• Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
• Cream together the sugar and butter until light and fluffy.
• Beat in eggs and grated lemon peel until blended.
• Combine the flour, baking powder, salt and cinnamon.
• Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
• Hand stir in the poppy seeds.
• Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
• Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
• Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.

POPPY SEED BANANA MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BANANA-POPPY SEED WAFFLES

Steps:

• Preheat the waffle iron.
• In a large bowl, stir together both flours, the poppy seeds, sugar, baking powder, baking soda, and salt.
• In a medium bowl, stir together the buttermilk, banana, egg yolks, butter,.
• and vanilla extract.
• In a clean bowl, using clean beaters, beat the egg whites until stiff.
• Stir the liquid ingredients into the dry ingredients until just combined.
• Fold in the egg whites carefully, Gently mix in nuts if desired.
• Grease the waffle iron and spread batter onto it. (How much batter depends on the size of the waffle iron.) Cook until the iron no longer steams, about 5 minutes.
• Add favorite toppings. I sprinkled on powdered sugar and drizzeld strawberry syrup on the waffle. Serve with nuts on top, too.