Banana And Vanilla Pancakes Food

TWO-INGREDIENT BANANA PANCAKES

Steps:

• Heat a skillet over medium heat and add some oil.
• Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately.

VANILLA AND BANANA PANCAKES

Steps:

• 1. put the butter, vanilla extract, and sugar in a small bowl and beat with a handheld mixer until ingredients are combined.
• 2. Gradually blend in a Maple syrup, a little at a time, until the mixture is soft and smooth. Transfer to small serving dish, cover and chill until required. The butter can be kept in the refrigerator for up to a week.
• 3. For the pancakes, mashed bananas with the vanilla extract to make a puree. Sift the flour and baking powder into a bowl and stir in the sugar.
• 4. Beat the egg with the milk and melted butter, then beat into the dry ingredients until smooth. Stir in the banana puree.
• 5. Heat a large skillet or griddle and wipe with a piece of folded paper towel moistened with oil. Drop in large spoonfuls of the batter, spacing them apart. You'll probably be able to cook three or four pancakes at a time. Cook for about three minutes, until bubbles appear on the surface and the undersides are Golden. Turn the pancakes with a spatula and cook for another 1 to 2 minutes. Lift out of the skillet and keep warm in a folded dish towel while cooking the remainder. Serve hot with the vanilla maple butter. Serves four.

BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

BANANA PANCAKES I

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.

BANANA PANCAKE FOR ONE

Steps:

• In a small bowl, combine flour and baking powder. Combine the banana, egg, and vanilla; stir into dry ingredients just until moistened., Pour batter onto a hot griddle coated with cooking spray; turn when bubbles form on top and pancake is golden brown on one side. Cook until the second side is golden brown. Serve with syrup or spreadable fruit if desired.

PANCAKES WITH VANILLA BANANA (USING AN EGG REPLACER)

Steps:

• Peel and slice bananas, place them in a small casserole dish, pour over vanilla essence, brown sugar, orange juice, chopped butter and sprinkle cinnamon. Cover to not allow any steam to escape and place it under the griller for 10 minutes.
• While the topping is cooking mix egg replacer with water until completely combined. Then add in milk, flour and oil and stir until batter is smooth. I use a hand wand/blender.
• Use a non-stick fry pan or pancake pan, spray cooking oil, heat.
• Place small amount or large amount of batter pancake into pan. fry, flip over when brown and fry second side.
• To serve:.
• Large pancake place the pancake in the middle of a plate, and spread some vanilla banana in the middle and roll the pancake, cut it half, drizzle over the vanilla banana juices and if your using ice cream, scope and serve it on top.
• Small pancake layer each pancake on top of each other, spread some vanilla banana on top, if your using ice cream, scope and serve it on top and drizzle over the vanilla vanana juices.
• Serve immediately.

VANILLA BANANA PANCAKES

Steps:

• Peel bananas and begin to mash them into a bowl.
• Add in sugar and yogurt- Mix together.
• Stir in Butter and Baking Powder until well blended.
• Beat together the milk and egg, and add to batter.
• Add the wheat flour - mix and slowly add in the white flour.
• Pour either 1/4 cup OR 1/3 cup of batter onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. (Expect to slowly cook to insure fully cooked centers - I used a lid over my skillet for a little bit in the beginning of the cooking process).

BANANA PROTEIN PANCAKES

Steps:

• Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.

LIGHT & FLUFFY BANANA PANCAKES

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.

VANILLA PANCAKES

Steps:

• Beat egg until frothy.
• Add milk and butter.
• Mix well.
• Add sugar, salt and vanilla extract. Mix well.
• Add flour and mix until smooth.
• Add a little water if it is too thick. Mixture should just barely pour out of a spoon.
• Heat a heavy cast iron griddle or skillet over medium low burner.
• Wipe with butter with a paper towel just enough to grease the surface lightly.
• When heat is correct a small drop of water will just bounce and break in to smaller drops.
• Pour batter a 1/4 cup at a time for each pancake.
• Turn when top begins to bubble slightly.
• Second side cooks quicker so keep an eye on 'em.
• Repeat until out of batter, remember to wipe the griddle with butter between each batch.