Vanilla And 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.

VANILLA BANANA PANCAKES

Steps:

• Peel bananas and begin to mash them into a bowl.
• Add in sugar and yogurt- Mix together.
• Stir in Butter and Baking Powder until well blended.
• Beat together the milk and egg, and add to batter.
• Add the wheat flour - mix and slowly add in the white flour.
• Pour either 1/4 cup OR 1/3 cup of batter onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. (Expect to slowly cook to insure fully cooked centers - I used a lid over my skillet for a little bit in the beginning of the cooking process).

BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mash bananas.
• Mix in the egg, then vanilla and cinnamon.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

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!

BANANA PROTEIN PANCAKES

Steps:

• Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.

BANANA AND VANILLA PANCAKES

Steps:

• Sift all dry ingredients together in a mixing bowl.
• In a separate bowl, combine the milk, eggs, and butter.
• Combine the wet and dry ingredients until they form a batter.
• Slice the vanilla bean in half and scrape out the pulp from the center of the bean.
• Mix the vanilla pulp into the pancake batter.
• Gently mix the sliced bananas into the batter.
• Spray a pan with nonstick cooking spray and heat the pan over medium heat.
• Use about 1/3 cup of batter per pancake.

BANANA PANCAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt.
• In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
• Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
• Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
• Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

VEGAN BANANA PANCAKES

Steps:

• Whisk the flour, sugar, baking powder and salt in a large bowl.
• Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.

BANANA PANCAKE FOR ONE

Steps:

• In a small bowl, combine flour and baking powder. Combine the banana, egg, and vanilla; stir into dry ingredients just until moistened., Pour batter onto a hot griddle coated with cooking spray; turn when bubbles form on top and pancake is golden brown on one side. Cook until the second side is golden brown. Serve with syrup or spreadable fruit if desired.

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.

PANCAKES WITH VANILLA BANANA (USING AN EGG REPLACER)

Steps:

• Peel and slice bananas, place them in a small casserole dish, pour over vanilla essence, brown sugar, orange juice, chopped butter and sprinkle cinnamon. Cover to not allow any steam to escape and place it under the griller for 10 minutes.
• While the topping is cooking mix egg replacer with water until completely combined. Then add in milk, flour and oil and stir until batter is smooth. I use a hand wand/blender.
• Use a non-stick fry pan or pancake pan, spray cooking oil, heat.
• Place small amount or large amount of batter pancake into pan. fry, flip over when brown and fry second side.
• To serve:.
• Large pancake place the pancake in the middle of a plate, and spread some vanilla banana in the middle and roll the pancake, cut it half, drizzle over the vanilla banana juices and if your using ice cream, scope and serve it on top.
• Small pancake layer each pancake on top of each other, spread some vanilla banana on top, if your using ice cream, scope and serve it on top and drizzle over the vanilla vanana juices.
• Serve immediately.

EASY VEGAN BANANA PANCAKES

Steps:

• Combine almond flour, baking powder, sugar, and salt in a bowl; mix well. Stir in mashed banana, almond milk, and vegetable oil until well combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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.