FLUFFY BANANA PANCAKES
Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 15m
Number Of Ingredients 10
Steps:
- Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
- To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
- Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
- Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
- Serve topped with sliced bananas, butter, and maple syrup.
Nutrition Facts : ServingSize 3 pancakes, Calories 548 kcal, Sugar 22 g, Sodium 906 mg, Fat 15 g, SaturatedFat 9 g, Carbohydrate 86 g, Fiber 3 g, Protein 15 g, Cholesterol 118 mg
FLUFFY BANANA PANCAKES
This is my redux for my favorite Banana Pancake recipe, reducing the fat and adding fiber where I could without sacrificing the taste since I'm trying to eat healthier. They're really good and very filling. This recipe makes a LOT of pancakes.
Provided by PrincessNoKnot
Categories Breakfast
Time 10m
Yield 24 Pancakes
Number Of Ingredients 13
Steps:
- In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
- In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
- Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
- Serve with sliced bananas and/or warm maple syrup.
Nutrition Facts : Calories 63.2, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.8, Sodium 208.5, Carbohydrate 12.8, Fiber 1.2, Sugar 3.3, Protein 2.6
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 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
LIGHT & FLUFFY BANANA PANCAKES
A Recipezaar 2005 adoptee. The original stated that these are good with blueberry sauce. I liked these with real maple syrup, myself. It was stated that the recipe came from a source called "Crazy Plates". *UPDATE* I have upped the amount of banana from 1/2 c. to 3/4-1 cup, due to the helpful reviews.
Provided by Vina7737
Categories Breakfast
Time 20m
Yield 7-10 pancakes
Number Of Ingredients 11
Steps:
- Combine both flours, baking powder, baking soda and salt; set aside.
- In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
- Add to dry ingredients, stirring just until moistened.
- Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
- Heat over medium heat.
- For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
- Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
- Turn over and cook other side until lightly browned.
- Serve immediately.
- Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.
Nutrition Facts : Calories 233.5, Fat 5, SaturatedFat 2.7, Cholesterol 37.7, Sodium 438.5, Carbohydrate 41, Fiber 2.1, Sugar 12.5, Protein 7.1
AWESOME BANANA PANCAKES
Banana pancakes can be totally awesome if you know what you are doing. The reaction between the bananas and the buttermilk combined with the dual action baking powder makes these super fluffy. Huzzah for science!
Provided by delete
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). Let the batter sit for at least 1 minute before using.
- Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 17.2 g, Cholesterol 39.2 mg, Fat 1.6 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 231 mg, Sugar 5.2 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
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