BUTTERMILK BANANA PANCAKES
These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.
Provided by TicklingYourTastebuds
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
- Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47.2 g, Cholesterol 2.5 mg, Fat 3.7 g, Fiber 3.9 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 383.2 mg, Sugar 23.7 g
BABY BUTTERMILK PANCAKES WITH STICKY BANANAS & BRAZILS
Pile 'em high - these simple and scrumptious buttermilk pancakes are guaranteed to be a real crowd pleaser
Provided by James Martin
Categories Breakfast, Dessert, Treat
Time 50m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Place the flour, salt, baking powder, bicarbonate of soda, sugar and vanilla seeds in a food processor and pulse briefly to blend. Add the egg yolks, butter, buttermilk and milk, then whizz to a smooth batter, scraping down the sides of the bowl once or twice. Whisk the egg whites in another bowl to soft, floppy peaks, then fold into the batter.
- Heat a heavy-bottomed frying pan until you can feel a good heat rising, then lightly oil the pan. Using a small ladle, pour in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear in the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a tea towel placed on a wire rack and keep warm in a low oven. Repeat with the remaining batter, stacking the pancakes as they are cooked.
- To serve, pour the sugar into a mixing bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as everything begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in the maple syrup. Arrange the pancakes on a serving dish and spoon over the nut and banana mix, then serve with extra syrup and a dollop of yogurt or crème fraîche.
Nutrition Facts : Calories 806 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 87 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.57 milligram of sodium
EASY CARAMELIZED BANANAS
These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted macadamia nuts for dessert. You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana.
Provided by Maito
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice bananas into thick coins or lengthwise strips, depending on your preference.
- Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
- Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
- Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
- Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
- Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
- Soak pan in hot water to facilitate cleaning.
BUTTERMILK PANCAKES WITH CARAMELIZED BANANAS
Categories Milk/Cream Egg Breakfast Brunch Banana Maple Syrup Bon Appétit
Yield Makes about 20
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, eggs, and butter in medium bowl to blend. Gradually whisk buttermilk mixture into flour mixture just until blended (do not overmix; some small lumps may remain).
- Heat griddle or 2 large nonstick skillets over medium heat. Brush griddle lightly with oil. Working in batches, pour batter by scant 1/4 cupfuls onto griddle. Top each pancake with 4 banana slices. Cook until bottoms brown and bubbles form, about 2 minutes. Turn pancakes over and cook until bottoms brown and banana slices caramelize, about 2 minutes. Transfer pancakes to baking sheet and place in oven while cooking remaining pancakes. Transfer pancakes to plates. Serve with warm maple syrup.
BANANA BUTTERMILK PANCAKES
This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
Provided by Irmgard
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
- Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
- In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
- Pour in about 3 tbsp.
- of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
- Flip and cook the second side for about 1 minute or until golden.
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1
BANANA-BUTTERMILK PANCAKES
Nutritious whole-wheat flour gives these pancakes a chewier texture and richer taste.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, egg, and butter until batter is well combined and free of lumps.
- In a large nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes.
- Top with banana slices, dividing evenly; flip pancakes, and continue cooking until slightly puffed, 2 to 5 minutes (reduce heat if browning too quickly). Transfer to a baking sheet; keep warm in oven while you cook remaining pancakes.
- Serve pancakes with maple syrup and walnuts, if desired.
Nutrition Facts : Calories 274 g, Fat 9 g, Fiber 3 g, Protein 8 g
BANANA PANCAKES WITH CARAMEL SAUCE
Moist and fluffy banana pancakes topped with a caramel-banana syrup. These pancakes are a banana lover's dream!
Provided by Christin Mahrlig
Categories Breakfast
Number Of Ingredients 16
Steps:
- In a medium bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl whisk together eggs, buttermilk, and 1/4 cup melted butter.
- Add wet ingredients to dry along with banana and stir to combine.
- Heat a griddle over medium heat. Coat with melted butter and drop batter onto griddle using about 1/3 cup per pancake. Cook for about 2 minutes per side, until golden brown. Can be kept warm in a 200 degree oven.
- To make syrup, combine 1/4 cup melted butter, brown sugar, and water in a large skillet. Bring to a boil and continue to boil until mixture thickens slightly, about 2 minutes. Remove from heat and add sliced banana, vanilla extract, and rum extract.
Nutrition Facts : Calories 660 kcal, ServingSize 1 serving
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