Joannas Banana Pancakes Food

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

FLUFFY BANANA PANCAKES

Steps:

• In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
• In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
• Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
• Serve with sliced bananas and/or warm maple syrup.

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!

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.

JOANNA'S BANANA PANCAKES

Steps:

• In a large bowl sift together flour, baking soda, salt, and sugar.
• In a second bowl combine eggs, oil, and vanilla.
• Spoon mashed banana into a 2 cup capacity liquid measuring cup.
• Pour in enough buttermilk to equal 2 cups of liquid.
• Add the banana and buttermilk mixture to the egg mixture; mix well.
• Pour the liquid over the dry ingredients; stir until the flour mixture is just moistenend (do not over-stir).
• Preheat a skillet over medium-high heat.
• Lightly grease the skillet with cooking spray.
• Pour batter in 4-inch circles onto the hot griddle.
• Cook each side to golden brown.
• Repeat until all of the batter is used, using additional cooking spray as necessary.
• Serve with butter and your favorite syrup.
• Leftovers can be frozen and reheated in the microwave.
• Note: For fun you can add sliced banana or sprinkle chocolate chips or blue berries into the batter after you pour it onto the griddle.
• Enjoy!

BANANA PANCAKES

Steps:

• Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.

EASY BANANA PANCAKES

Steps:

• Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
• Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
• Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.