Banana Yogurt Pancakes With Peanut Butter Maple Syrup Recipes
BANANA PANCAKE SANDWICH AND PEANUT BUTTER MAPLE SPREAD
Provided by Trisha Yearwood
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add the buttermilk and eggs. Whisk together, gradually incorporating the flour mixture, just until combined. Add the banana slices and gently combine; the batter may be slightly lumpy. Let stand 10 minutes.
- Place a griddle pan over medium heat. Add the canola oil and butter. Using a ladle, pour 1/2 cup batter for each pancake, roughly 2 inches apart. When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until the pancakes are golden brown on the second side, about 4 minutes per side. Continue with the remaining batter.
- In a small dish using a rubber spatula, mix the peanut butter and maple syrup until combined. For each sandwich, spread some peanut butter mixture over a pancake, then top with another pancake.
PEANUT BUTTER BANANA PANCAKES
I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!
Provided by ELFMAN42
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat a griddle to medium heat.
- Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.5 g, Cholesterol 15.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 389.6 mg, Sugar 4.2 g
BANANA PEANUT BUTTER PANCAKES WITH PEANUT BUTTER SYRUP
Provided by Food Network
Time 25m
Number Of Ingredients 10
Steps:
- 1.WHISK together syrup and 1/4 cup peanut butter in medium microwave-safe bowl until smooth. Microwave on HIGH 30 to 60 seconds to warm.
- 2.MASH 1 banana in large bowl. Add pancake mix, buttermilk, eggs, cinnamon and remaining 2 tablespoons peanut butter. Stir until well blended.
- 3.COAT griddle with no-stick cooking spray. Heat over medium heat. Pour 1/4 of the batter for each pancake onto griddle. Cook pancakes until bubbles begin to break on surface. Turn and cook until golden brown.
- 4.SLICE remaining banana into medium bowl. Stir in sliced strawberries. Serve pancakes topped with sliced fruit and peanut butter syrup.
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