BANANA PANCAKES THE EASY WAY
This is an easy recipe that calls for ingredients you probably already have. Kids love them!
Provided by TINKERTHINKER
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat a griddle to medium heat.
- Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 60.2 g, Cholesterol 83.5 mg, Fat 7.6 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 775.1 mg, Sugar 32.6 g
THE BEST RICOTTA PANCAKES
This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Provided by WestCoastMom
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
- Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
- Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
- Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 7.8 g, Cholesterol 38.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 98.5 mg, Sugar 0.7 g
EASY BANANA PANCAKES
Make and share this Easy Banana Pancakes recipe from Food.com.
Provided by MarraMamba
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, whisk together all your dry ingredients.
- In a separate bowl, whisk together all of the wet ingredients.
- Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Leave a few lumps for tender pancakes.
- Head your pan to medium high.
- Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
- For each pancake, gently pour 1/2 cup of batter into the pan. Use the back of a spoon to spread the batter into a circle.
- Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.
BANANA-RICOTTA PANCAKES
Do you love banana pancakes? Then try Banana-Ricotta Pancakes! These Banana-Ricotta Pancakes are topped with crunchy granola for a nice morning dish.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Beat egg yolks, ricotta cheese, milk and lemon zest in medium bowl with wire whisk until well blended. Stir in flour, baking powder and sugar.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into ricotta mixture.
- Heat griddle; brush lightly with butter. Spoon batter by 1/4 cupfuls onto griddle. Top each pancake with 6 banana slices; sprinkle with 2 Tbsp. of the granola. Cook 3 min. on each side or until golden brown on both sides. Repeat with remaining batter. Stack pancakes on serving plates. Top evenly with any remaining banana slices and granola. Drizzle with syrup.
Nutrition Facts : Calories 600, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 195 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
EASY BANANA RICOTTA PANCAKES
Add a little flavor, fun and fluff to your run-of-the-mill flapjacks without adding any difficulty. Try our Easy Banana Ricotta Pancakes today!
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 6 servings, 2 pancakes each
Number Of Ingredients 6
Steps:
- Stir all ingredients in large bowl until blended.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook 3 min. or until bubbles form on tops, then turn over to brown other sides.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
BANANA RICOTTA PANCAKES
There is a funny story behind this. One morning I decided to make "banana sour cream pancakes" which is a favorite around here. When it was time to throw in the sour cream I saw in horror that our sour cream had gone bad!! I said to my husband "should we try ricotta cheese instead?" he looked at me as if I had just crawled out of the TV. LOL. I told him it cant be that bad and we agreed we'd give it a try. Lo & Behold, these are very good. We Loved it. Now we alterante between ricotta & sour creams. lol ;)
Provided by Eyemadreamer
Categories Breakfast
Time 15m
Yield 9-12 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Using one large bowl for the "dry" combine flour, sugar, baking soda, and salt. Set aside.
- 2. Using a med bowl for the "wet" combine ricotta cheese, milk, eggs, vanila extract, and lemon juice. Mix well.
- 3. Toss contents in the "wet" bowl into the "dry" bowl and stir to blend well.
- 4. Dice up bananas.
- 5. Melt butter in a hot skillet or a hot griddle and smother it all over.
- 6. Drop 1/4 cupfuls onto the hot skillet/griddle. (note, i used an ice cream scooper, it worked great.).
- 7. Using your fingers drop about 5-7 pieces of diced bananas onto each batter round, making sure it gets distrubted all over the batter, not just one clump in the middle.
- 8. Wait a couple minutes and then flip and press down with the back of your spatula to flatten it, not too hard though just a little pressure will do.
- 9. Cook for a couple to a few minutes for that side. As soon as it's done, transfer to a warm plate and cover with a towel until you are done with all of your batter and ready to serve!
- Note. because the sugar from the banana carmelizes, you will need to wipe down the skillet/griddle with a paper towel and add more butter after each batch.
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