AWESOME BANANA SPLIT PANCAKES
From Betty's Soul Food Collection... Is it breakfast? Is it dessert? No! It's super pancakes! And it's the perfect recipe for special occasions when nothing ordinary will do.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 5
Number Of Ingredients 7
Steps:
- In medium bowl, stir Bisquick mix, milk, 1/4 cup chocolate-flavor syrup and the egg with wire whisk or fork until blended (batter may be thin).
- Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other side until golden brown.
- Serve with remaining ingredients.
Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 21 g, TransFat 2 g
BANANA SPLIT PANCAKES
Banana splits for breakfast in pancake form! A fun and delicious way to start your weekend breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, eggs, sugar and vanilla with whisk until mixed well.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with 1/2 banana, about 2 tablespoons sliced strawberries, 1 tablespoon chocolate syrup, 2 tablespoons whipped cream, 1 cherry and sprinkles.
Nutrition Facts : Calories 360, Carbohydrate 66 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 29 g, TransFat 0 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 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
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.
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 SPLIT PANCAKES
Make and share this Banana Split Pancakes recipe from Food.com.
Provided by josamky1063
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together well the flour, sugar, baking powder and salt. Set aside.
- Mix together egg, milk, oil and bananas.
- Mix the flour mixture into the egg mixture and blend well .
- Cook the pancakes on medium high setting until both sides are golden brown.
- After the pancakes are cooked, put ice cream on top of pancake, then add chocolate syrup, bananas and whipped cream. Add nuts and yum yum! One is enough though.
Nutrition Facts : Calories 296.6, Fat 10.7, SaturatedFat 2.8, Cholesterol 55, Sodium 375.8, Carbohydrate 44, Fiber 2.4, Sugar 10.5, Protein 7.4
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
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