Nutty Banana Pancakes Food

BANANA NUT PANCAKES

Steps:

• In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.

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.

BANANA NUT PANCAKES

Steps:

• Combine syrup ingredients except for extract or flavoring in a small pan over high heat.
• After it boils, remove the pan from heat and add extract or flavoring.
• In a large bowl, combine pancake ingredients except the pecans and banana.
• Using electric mixer, blend until smooth.
• Heat pan or griddle over medium heat and coat it with butter or nonstick cooking spray when hot.
• Pour 1/4 cup portions of batter into the pan (it will spread out to about 4").
• Sprinkle about 1/2 tablespoon of pecans into the center of each pancake immediately after you pour the batter (this cooks the nuts into the pancakes).
• Cook the pancakes for 1 or 2 minutes per side or until golden brown.
• Slice the banana, divide it up and place on top each stack of pancakes.
• Sprinkle remaining nuts on top of each stack of pancakes.

NUTTY BANANA PANCAKES RECIPE

Steps:

• Combine cereal, flour, sugar and baking powder in large bowl; set aside.
• Beat eggs, milk and butter in medium bowl with wire whisk until well blended. Add bananas; mix well. Add to dry ingredients; stir just until moistened. (Batter will be slightly lumpy.) Let stand 10 min.; stir in walnuts.
• Heat lightly greased electric griddle to 350°F or skillet on medium-high heat. Pour scant 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on tops; turn over to brown other sides.

BANANA NUT PANCAKES

Steps:

• Mix all of the ingredients together in a large bowl, making sure to mash your bananas before adding them into the bowl. Be sure to get all of the lumps from out of the batter, and whip the batter before you are done stirring.
• Heat a non stick skillet on your stove top on high heat. Make sure to spray your skillet with cooking spray really well.
• Once your skillet is hot reduce heat to medium. Using a very large spoon scoop some of the pancake batter from out of the bowl and pour the batter from your spoon onto the hot skillet. Lightly spray the pancake mix in the skillet with cooking spray.
• When your pancake mix in the skillet begins to bubble (shouldn't take long) take a spatula and scoop the pancake up, flipping it over in the skillet so that the other side can cook. Let it sit for more than a few seconds before picking it up with your spatula. If the bottom of the pancake has a light brown (or darker) color to it then it is ready to be removed from the skillet.
• As you remove the pancakes individually from the skillet place them on any kind of plate, adding a little butter to each one (optional, of course).
• Serve warm with syrup or jelly/jam, etc.
• Optional: Cut small slices of bananas to place on top of the pancakes when you serve them. You can also top them off with nuts of your choice.
• Note: These pancakes "can" be reheated if there are any left over. It is possible that these could be freezed in your freezer also.

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 NUT PANCAKES

Steps:

• Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
• Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
• Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

FLUFFY BANANA PANCAKES

Steps:

• Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
• To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
• Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
• Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
• Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
• Serve topped with sliced bananas, butter, and maple syrup.

BANANA-NUT PANCAKES YUM!

Steps:

• Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
• Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
• For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
• Serve with sliced strawberries and cream or your favorite sryup.

PUFFY PANCAKES WITH NUTTY BANANA BUTTERSCOTCH

Steps:

• Preheat the oven to 425 degrees.
• Add 4 tablespoons butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.
• In a large bowl, whisk together the eggs and milk.
• In a separate bowl, whisk together the flour and Splenda; then, whisk in egg mixture.
• Pour the batter into the prepared baking dish and bake until the pancakes begin to rise, 15 - 20 minutes.
• Meanwhile, in a medium saucepan, cook the brown sugar, salt, and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes.
• Stir in the remaining 4 tablespoons butter, the sour cream, and bananas. Heat through.
• Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts (or pecans).
• Slice and serve with the remaining sauce on the side.