Cinnamon Vanilla Pancakes W Banana Walnuts Food

CINNAMON VANILLA PANCAKES W/ BANANA & WALNUTS

Steps:

• 1. In a large bowl mix the pancake mix, water, cinnamon and vanilla.
• 2. Whisk until lumps are gone but don't over mix and then let your mix stand 1-2 minutes to thicken.
• 3. Heat a large skillet and spray with non-stick spray. Pour slightly less than 1/4 cup of batter onto skillet.
• 4. When pancakes bubble and bottoms are golden flip over to cook other side, and finish making rest of pancakes and keep them warm in a large pot on stove.
• 5. Slice up your bananas and put in bowl.
• 6. Place your stack of pancakes on plate and loaded them as picture shows, add butter and syrup. Enjoy!

VANILLA CINNAMON PROTEIN PANCAKES

Steps:

• Combine egg whites, oatmeal, cottage cheese, protein powder, stevia, vanilla extract, and cinnamon in a bowl. Mix well.
• Heat a skillet over medium-high heat. Spray with cooking spray. Pour 1/3 cup batter into the skillet; flatten batter using the back of a measuring cup. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with the remaining batter.

HEALTHY BANANA PANCAKES RECIPE BY TASTY

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!

VANILLA & CINNAMON PANCAKES

Steps:

• In a medium mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Make a well in the centre of the dry mixture and set aside.
• In a second medium mixing bowl, combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened. (Batter should be lumpy).
• For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan. Cook over medium heat about 2 minutes on each side, or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
• Serve immediately with fresh fruit, maple syrup, and a knob of butter!