BANANA CORNBREAD PANCAKES RECIPE BY TASTY
Here's what you need: bananas, granulated sugar, brown sugar, vanilla extract, milk, cornmeal, salt, baking powder, cinnamon, butter, butter, honey
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
- Add the milk and whisk to combine.
- Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
- In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
- Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
- Serve with honey and butter.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, Sugar 15 grams
BANANA CORNFLOUR PANCAKES
My husband loves these! It's a spin on a recipe I found on a cornflour package. Since I made these he doesn't want the regular pancakes anymore.
Provided by Marythe
Categories Breakfast
Time 25m
Yield 8 medium pancakes
Number Of Ingredients 9
Steps:
- In a large bowl, mix cornflour, sugar, baking powder and cinnamon.
- Separately, blend eggs, milk, vanilla extract and bananas.
- Pour mixture unto dry ingredients and beat.
- Melt butter and mix in with the rest.
- Heat greased pan and pour half a cup of the mixture at a time. They are kinda tricky to flip over because the mixture is fluffy, so cook them covered, it speeds up the process.
- When top is dry, flip and brown on the other side. All done!
BANANA CORNMEAL PANCAKES
Make and share this Banana Cornmeal Pancakes recipe from Food.com.
Provided by Ambervim
Categories Breakfast
Time 50m
Yield 1 Batch
Number Of Ingredients 12
Steps:
- Combine cornmeal and flour. Stir in cinnamon, baking soda and brown sugar with a pinch of salt.
- In another bowl combine yogurt, vanilla and milk.
- With a wooden or silpat spoon stir wet into dry.
- Lightly fold in the bananas and butter.
- Beat egg whites to soft peak.
- Gently fold egg whites into mix.
- Butter or oil skillet (old cast iron best) and drop 1 tablespoon of batter to pan at a time. It will form 2 inch pancakes. Cook until bubbles cover the surface, flip and cook till golden underneath -- about 30-440 seconds. Finish and serve.
- Consider using Banana Ginger syrup Recipe #452393.
- Enjoy.
Nutrition Facts : Calories 1696, Fat 43.9, SaturatedFat 24.8, Cholesterol 118.5, Sodium 2670.8, Carbohydrate 279, Fiber 16, Sugar 68.4, Protein 49.8
BANANA PECAN CORNMEAL PANCAKES
Categories Blender Breakfast Brunch Vegetarian Quick & Easy Banana Pecan Cornmeal Pan-Fry Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 10 pancakes
Number Of Ingredients 11
Steps:
- Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
- Serve pancakes with syrup.
OATMEAL-BANANA PANCAKES
These delicate, crepe-like pancakes are dairy free and easy to make. Your kids will love them! Serve with sliced bananas, syrup, and butter.
Provided by Yoly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
- Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 50.5 g, Fat 18.1 g, Fiber 7.6 g, Protein 10.3 g, SaturatedFat 1.5 g, Sodium 474.6 mg, Sugar 24.1 g
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
JORDAN'S CORNMEAL PANCAKES
Named in honor of my brother-in-law who never cared much for anything homemade until he tried my cornmeal pancakes. This is a simple recipe for a hearty breakfast, lunch, or dinner. Serve with maple syrup and a tall glass of milk!
Provided by cyndib
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
- Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 251.6 mg, Sugar 9.6 g
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007
Provided by The Daycare Lady
Categories Quick Breads
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
BANANA BLENDER PANCAKES
This mouthwatering recipe is a hit with banana lovers! Whipping up the batter in the blender makes it simple and easy to mix, pour and wash up. Feel free to experiment with different favorite fruits. Serve with butter and syrup. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 20m
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a blender, combine 1/2 cup flour, whole wheat flour, cornmeal, sugar, baking powder, salt, milk, egg an oil; cover and process just until smooth. Gently stir in remaining 1/2 cup flour and mashed banana., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown golden brown. If desired, serve with honey, sliced banana and cinnamon.
Nutrition Facts : Calories 236 calories, Fat 5g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
GRANDMA MARY'S CORNMEAL PANCAKES
Make pancakes with cornmeal! It tastes amazing and was originally made by my great-grandma Mary who made them when she couldn't afford anything more than cornmeal.
Provided by JD Randall
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
- Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 51.3 g, Cholesterol 47.7 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 3.1 g, Sodium 432.4 mg, Sugar 13.7 g
CARAMEL BANANA PANCAKES
Pancakes are typically associated with unhealthy eating, but the reality is that this doesn't have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any 'nasties'.
Provided by hello
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk eggs in a bowl.
- Mash bananas in separate bowl.
- Combine all ingredients, to form the pancake batter.
- Brush a tablespoon of coconut oil onto a non-stick pan.
- Ladle about a third of a cup of batter into the pan.
- Cook until bubbles start to form on the surface of the batter.
- Flip to cook the other side.
- Top with slices of fresh banana and caramel sauce.
- Melt coconut oil in a saucepan.
- Whisk in honey/maple syrup, vanilla, and coconut cream.
- Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
Nutrition Facts : Calories 203.7, Fat 6.6, SaturatedFat 4.4, Cholesterol 93, Sodium 80.6, Carbohydrate 34.6, Fiber 0.9, Sugar 31, Protein 3.6
BLUEBERRY CORNMEAL PANCAKES
These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Time 30m
Yield 10 pancakes.
Number Of Ingredients 4
Steps:
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
BANANA OATMEAL PANCAKES
These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. - Patricia Swart, Galloway , New Jersey
Provided by Taste of Home
Time 15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare pancake batter according to package directions. Stir in the banana, oats and walnuts. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 155 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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