Blue Heaven Banana 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.

BANANA BLUEBERRY PANCAKES

Steps:

• In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

BLUE HEAVEN BANANA PANCAKES

Steps:

• Beat egg until fluffy. Add milk and oil/melted butter. Add vanilla.
• In another bowl, combine all dry ingredients.
• Take bananas out of skin and cut into very small pieces (1/2"). They do not have to be perfect, and do not worry about then getting a bit "mashed".
• Add dry ingredients gradually to egg mixture.
• Add cut bananas (and toasted nuts, optional).
• In a non-stick 8-10" skillet, heat pan to medium. Pan is ready when water dances on surface.
• Pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide.
• When the edges start looking a little "matte" and the pancake is bubbly, flip. When you see steam start "wisping" from the edges of the pancake, it is done.
• Top with syrup (mix ingredients above and heat in microwave for 30-45 seconds), whipped cream, or more bananas and nuts.

FLUFFY BANANA PANCAKES

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.

BLUE PLATE PANCAKES

Steps:

• In a mixing bowl, combine the buckwheat flour, amaranth flour, cornmeal, baking powder, and salt.
• Whisk the soymilk, maple syrup, oil, and egg together in a bowl; add the soymilk mixture to the flour mixture and stir until smooth.
• Be sure to dissolve any lumps, but do not overmix; let sit 10 minutes.
• Lightly oil a skillet over medium heat; pour 1/3 cup batter per pancake into the skillet.
• Cook until bubbles begin to form on the surface of the pancakes.
• Flip the pancakes, and cook the other sides until lightly browned (about 3 minutes).
• Repeat with remaining batter; serve pancakes warm with desired topping.