BANANA BUTTERMILK PANCAKES
This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
Provided by Irmgard
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
- Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
- In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
- Pour in about 3 tbsp.
- of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
- Flip and cook the second side for about 1 minute or until golden.
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1
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
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
BUTTERMILK BANANA PANCAKES
These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.
Provided by TicklingYourTastebuds
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
- Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47.2 g, Cholesterol 2.5 mg, Fat 3.7 g, Fiber 3.9 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 383.2 mg, Sugar 23.7 g
BUTTERMILK BANANA PANCAKES (HEALTHY)
This uses my Reduced Fat Bisquick Mix (Whole Wheat) mix (#350552), which is sugar free, low fat and has 3 times the fiber and fewer calories than the Bisquick version. The key is the King Arthur's White Whole Wheat flour, which bumps up the fiber and protein without compromising taste or texture! The pancakes are surprisingly fluffy! IMPORTANT NOTE: Because I can't figure out a way to include MY Bisquick Mix as an ingredient, I will be repeating the proportional amounts of the ingredients of that recipe at the beginning of this one in order to accurately calculate the nutrition info (which differs from the REAL Bisquick Mix). However, the amounts won't convert precisely. So ... please mix a batch of #350552, and use 1 cup of the mix instead of the first 7 ingredients below (flour through salt).
Provided by TLB117
Categories Breakfast
Time 10m
Yield 9 small pancakes, 3 serving(s)
Number Of Ingredients 14
Steps:
- Substitute first 7 ingredients with 1 cup of my Reduced Fat Bisquick Mix (#350552) and set aside.
- Whisk all remaining ingredients together except banana (2 packets Splenda through vanilla extract) until frothy. (This will help make the pancakes fluffier!).
- Add homemade "Bisquick Mix" and gently stir until well-blended, but still lumpy. (Over-mixing will make flatter/denser pancakes.).
- Heat a skillet on medium-high setting for several minutes. (After you have experience with the recipe, you will be able to begin heating the skillet before preparing the pancake batter.).
- Spray skillet with cooking spray.
- Drop 1/4 to 1/3 cup of batter onto skillet for each pancake.
- When batter begins to bubble, carefully drop about 4 or 5 banana slices onto each pancake.
- Carefully flip the pancakes and cook until lightly browned (approximately 30 to 60 seconds).
- Remove from pan.
- Tip: I top these with Smucker's Sugar Free Breakfast Syrup. A great-tasting sugar free syrup that isn't runny!
Nutrition Facts : Calories 222.9, Fat 1.5, SaturatedFat 0.7, Cholesterol 5.3, Sodium 811.5, Carbohydrate 42.4, Fiber 4.1, Sugar 14.9, Protein 10.6
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