BANANA PANCAKES
These delicious pancakes will be a morning treat for your little ones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 1/2 Dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
- Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
- Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.
HEALTHY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
- Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
- Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
- *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams
BANANA PANCAKES
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Provided by Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
Categories Breakfast & Brunch
Time 20m
Yield Makes twelve 4-inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
- Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Facts : ServingSize 2 pancakes (does not include maple syrup or toppings), Calories 278, Fat 12 g, Carbohydrate 35 g, Protein 7 g, SaturatedFat 6 g, Sugar 9 g, Fiber 1 g, Sodium 299 mg, Cholesterol 85 mg
BANANA PANCAKES (EGGLESS)
It's really hard to find a recipe for eggless pancakes, and after lots of searching, I found a few pancake recipes and fine-tuned them to come up with this one, which is awfully easy and pretty darn yummy as well! It tastes wonderful with honey, or, if using apples instead of bananas, apple jam! It can easily be veganised using soy milk, or a similar substitution.
Provided by Anu_N
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 7
Steps:
- In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar.
- Stir in milk and bananas just until moistened.
- 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.
- Brown on both sides and serve hot.
BANANA PANCAKES II
These yummy pancakes are a snap to make.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
- 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. Brown on both sides and serve hot.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 40.7 g, Cholesterol 2.5 mg, Fat 1.1 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 0.4 g, Sodium 312.5 mg, Sugar 11.3 g
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
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
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.
BANANA PANCAKES
Skip banana bread and make these pancakes when you have bananas ready to use. These dairy free and egg free pancakes will come out delicious and fluffy every time!
Provided by Toni Okamoto
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Preheat a non-stick pan or skillet on medium-low heat for 2 to 3 minutes.
- Add all the ingredients to a bowl and thoroughly mix by hand.
- Pour the pancake batter onto the preheated pan. Once bubbles begin to form, flip it over and cook the other side of the pancake until it turns to a light brown.
Nutrition Facts : Calories 153 kcal, Carbohydrate 24 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Sodium 391 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
BANANA PANCAKES
This is a good made from scratch recipe. I also made extras and put them in the freezer for another quick breakfast for my son. This recipe came from Allrecipes, submitted by Andrea. You can put any fruit in your pancakes. Also, when you want to freeze them, make sure they are cool and put them in a freezer bag layered between wax paper. Layer 3 at a time. Then put them into another storage bag. When your ready for a quick pancake fix, just put 3 pancakes on top of each other, on a microwavable plate,do not cover, and cook on high for about 30-45 seconds. That's it. Enjoy.
Provided by Aunt Dawn
Categories Breakfast
Time 30m
Yield 24 pancakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder and salt.
- In separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be a little lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop batter onto pan, using about 1/4 cup for each pancake.
- Cook until pancakes are golden brown on both sides.
Nutrition Facts : Calories 197.8, Fat 7.2, SaturatedFat 1.9, Cholesterol 36.7, Sodium 250.5, Carbohydrate 29.3, Fiber 1.6, Sugar 7, Protein 5
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
EASY FLUFFY BANANA PANCAKES
This easy fluffy banana pancakes recipe yields generous light and airy pancakes, loaded with banana bread flavor. With just a handful of pantry staples and ripe bananas, you can make your dream breakfast come true as often as you want!
Provided by Delphine Fortin
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together all-purpose flour, sugar*, baking powder, cinnamon if using, and salt. Set aside.
- In a separate bowl, mash the bananas with a fork (it's ok if small chunks remain). Add the eggs and pour in the milk and canola oil, mixing until just combined.
- Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.
- Heat a large skillet or griddle over medium heat. For each pancake, spoon about 1/4 cup of the batter onto the skillet. Cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.
- Serve warm, with maple syrup drizzled on top and extra toppings** of your choice.
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
These quick and easy banana pancakes are dairy-free and eggless. They can be ready in just 10 minutes, and wolfed down in one! Perfect for busy mornings. Each pancake (without the optional toppings) provides 119 kcal, 2.5g protein, 22g carbohydrates (of which 5g sugars), 2g fat (of which 1.5g saturates), 1.5g fibre and 0.22g salt.
Provided by Rebecca Sargent
Categories Brunch
Yield Makes 6 small pancakes
Number Of Ingredients 9
Steps:
- Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth.
- Heat a teaspoon of the oil in a small frying pan over a medium-high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter - you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes.
- To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm.
Nutrition Facts : Calories 119kcal, Carbohydrate 22g, Fat 2g, Fiber 1.5g, Protein 2.5g, SaturatedFat 1.5g, Sugar 5g
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.
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