Vanilla 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.

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.

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).

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.

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.

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.

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.

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!

LIGHT & FLUFFY BANANA PANCAKES

Steps:

• Combine both flours, baking powder, baking soda and salt; set aside.
• In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
• Add to dry ingredients, stirring just until moistened.
• Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
• Heat over medium heat.
• For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
• Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
• Turn over and cook other side until lightly browned.
• Serve immediately.
• Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.

BANANA PANCAKES

Steps:

• In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
• Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
• Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
• Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
• Top the pancakes with 25g roughly chopped pecans and 125g raspberries.

AWESOME BANANA PANCAKES

Steps:

• Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside. Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy). Let the batter sit for at least 1 minute before using.
• Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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.

TWO-INGREDIENT BANANA PANCAKES

Steps:

• Mix banana and egg together in a bowl until no lumps remain. Add vanilla extract to the batter.
• Heat a greased skillet or griddle over medium heat. Pour batter into the pan. Cook until bubbles appear, about 1 minute. Flip and cook until golden, about 1 minute more.

FLOURLESS BANANA PANCAKES

Steps:

• Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
• Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

VANILLA PANCAKES

Steps:

• Beat egg until frothy.
• Add milk and butter.
• Mix well.
• Add sugar, salt and vanilla extract. Mix well.
• Add flour and mix until smooth.
• Add a little water if it is too thick. Mixture should just barely pour out of a spoon.
• Heat a heavy cast iron griddle or skillet over medium low burner.
• Wipe with butter with a paper towel just enough to grease the surface lightly.
• When heat is correct a small drop of water will just bounce and break in to smaller drops.
• Pour batter a 1/4 cup at a time for each pancake.
• Turn when top begins to bubble slightly.
• Second side cooks quicker so keep an eye on 'em.
• Repeat until out of batter, remember to wipe the griddle with butter between each batch.

BANANA PANCAKES THE EASY WAY

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.

BANANA PANCAKES WITH ORANGE-VANILLA SAUCE

Steps:

• Make the batter by placing the melted butter, flour, eggs, salt and milk in a blender and whizzing until smooth.
• Alternatively, whisk the eggs and butter in a mixing bowl, then gradually add the flour with the salt and finally add the milk.
• Whisk until smooth.
• Cover the batter and chill for half an hour.
• Whisk again just before you make the pancakes.
• Meanwhile, make the sauce by zesting one of the oranges.
• Place the zest in a saucepan and juice both oranges into the pot.
• Add the sugar, 25g butter and the alcohol.
• Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and the sauce starts to thicken.
• Peel the bananas and cut on a slant into a few pieces.
• Drop into the sauce and cook for a couple minutes.
• Make the pancakes by heating a touch of oil in a non-stick frying pan.
• When the pan is very hot, pour in a bit of batter.
• If you are a pancake novice, start with 1/4 cup batter per pancake since a small pancake is easier to flip.
• Leave the batter to set, then flip with a spatula and cook for another 30 seconds.
• Remove from the pan onto a plate and keep covered.
• When the pancakes are cooked, put one on a serving plate.
• Cover one half of the pancake with a bit of sauce and a dollop of yoghurt.
• Serve immediately.

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!