Banana Nut Pancakes Yum Food

BANANA NUT PANCAKES

Steps:

• Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.
• In a separate bowl, mash together the bananas with the milk, egg and melted butter.
• Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.
• Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly's Notes.)
• In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they're no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream.

EASY BANANA NUT PANCAKES

Steps:

• Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
• Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
• Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

BANANA-NUT PANCAKES YUM!

Steps:

• Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
• Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
• For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
• Serve with sliced strawberries and cream or your favorite sryup.

BANANA NUT PANCAKES

Steps:

• In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.

EASY BANANA PANCAKES

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.