Banana Split Oat Bran Pancakes Food

BANANA OAT PANCAKES

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and, if desired, banana slices.

BANANA OAT PANCAKES

Steps:

• Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
• Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

BREAKFAST BANANA SPLITS

Steps:

• Cut banana crosswise in half. For each serving, split each banana half lengthwise and place in a serving dish; top with 1/2 of each remaining ingredient.

BANANA SPLIT OAT BRAN PANCAKES

Steps:

• Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
• Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
• Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.

BANANA OAT PANCAKES

Steps:

• combine oats and milk in large bowl.
• Let stand until oats are soft, about 15 minutes.
• Mix in mashed bananas, eggs, wheat germ and cinnamon.
• Gradually stir in pancake mix (batter will be very thick).
• Prheat oven to 250.
• Melt 2 tablespoons butter in large nonstick skillet over medium-low heat.
• Using generous 1/4 cup batter for each pancake, drop in 4 pancakes, spacing apart.
• Cook pancakes until brown on bottom and some bubbles begin to break around edges, about 3 minutes.
• Turn pancakes over.
• Cook, until brown on bottom and firm to touch in center, about 3 minutes (pancakes will be thick).
• Transfer pancakes to baking sheet; place oven to keep warm.
• Repeat with remaining butter and batter in 2 more batches.
• Serve pancakes with syrup and if desired, berries and bananas.