BANANA BREAD PANCAKES
If you're a fan of our banana bread, then you're gonna love this, since it's based on that recipe. As easy as that is to make, these are even easier. I really think that this threads the needle between something that has the flavor of banana bread, but that is very close to the texture of a classic pancake. Top with butter and banana slices and serve with warm maple syrup.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 3
Number Of Ingredients 12
Steps:
- Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.
- Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.
- Let batter rest for 10 minutes.
- Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.
Nutrition Facts : Calories 651.7 calories, Carbohydrate 76.4 g, Cholesterol 114.5 mg, Fat 34.9 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 14.3 g, Sodium 542.3 mg, Sugar 29.5 g
BANANA BREAD PANCAKES
Add some banana, walnuts, and a scoop of brown sugar and you can turn your ordinary pancakes into delicious, perfectly sweet banana bread pancakes.
Provided by Fresh Off The Grid
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Add the flour, brown sugar, cinnamon, baking powder, and salt to a sealable bag or container and pack along with the rest of the ingredients.
- Place two bananas in a medium bowl and mash thoroughly with the back of a fork until fairly smooth. Crack the egg into the mixture and add in the milk. Beat the banana, egg, and milk together until smooth.
- Add the dry ingredients to the bowl and mix until well combined with the wet ingredients. Don't overmix - some small lumps are OK. If the batter seems too thick, you can add an additional ¼ cup milk.
- Heat a nonstick pan or well-seasoned cast iron skillet on your stove over medium-low to medium heat. Add a generous dab of ghee, butter, or coconut oil (especially if using cast iron!) and swirl to coat the pan. Pour ⅓ cup of the pancake batter into the center of the skillet and scatter some of the chopped walnuts on top. Cook for a few minutes until the top begins to bubble and the sides are set (2-3 minutes). Using a spatula, flip the pancake and cook the other side until golden.
- Repeat with the rest of the batter, adding more ghee or oil to the pan for each pancake as needed.
- To serve, stack the pancakes and top with maple syrup or butter, sliced banana, and additional toasted walnuts. Enjoy!
Nutrition Facts : Calories 152 kcal, ServingSize 1 serving
BANANA BREAD PANCAKES
Provided by Gaby Dalkin
Categories main-dish
Time 25m
Yield 2 servings (6 to 8 small pancakes)
Number Of Ingredients 13
Steps:
- For the powdered sugar glaze: Combine the powdered sugar, milk and vanilla in a medium bowl and whisk until smooth.
- For the pancakes: Break up the banana into several large chunks in a bowl. Mash with a fork until smooth and no large lumps remain. (You should have 1/3 to 1/2 cup mashed banana.) Add the brown sugar, cinnamon, vanilla, baking powder and salt and stir to combine.
- Whisk together the eggs in a small bowl until smooth. Pour the eggs over the banana mixture and stir to combine.
- Heat a large nonstick skillet over medium-high heat. Melt a little butter in the skillet to prevent sticking and heat until the butter begins to bubble. (Your skillet should be hot but not smoking in order for the pancakes to keep their shape.)
- Drop 2 dollops of batter (about 2 tablespoons each) onto the skillet and cook the pancakes until bubbles begin to form around the edges and the bottoms are browned and golden, about 1 minute. Flip the pancakes and cook the other side until the edges are browned, another minute or so. Transfer the pancakes to a serving plate. Continue making pancakes with the rest of the batter.
- Serve the pancakes warm with candied nuts, chocolate chips and a drizzle of the powdered sugar glaze.
BANANA BREAD PANCAKES
These are like a cross between banana bread and pancakes. They are on the heavy side and very filling. Recipe courtesy the Shooting Star Bed & Breakfast
Provided by cookiedog
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the pancakes: in a large bowl, combine flour, salt, sugar, cinnamon, baking powder, nutmeg and ginger.
- In a medium bowl, combine egg yolks, butter, milk, and vanilla; add to flour mixture and mix briefly (batter will be lumpy). Beat egg whites until stiff peaks form; gently fold into batter. Gently fold in bananas and walnuts (reserve 1 tablespoon of walnuts for garnish).
- Cook pancakes until golden brown on both sides.
- Top with caramelized bananas and reserved walnuts. Serve with warm applesauce.
- For the Bananas: Melt butter in a non-stick saucepan over medium heat. Add brown and white sugar and nutmeg; cook until sugars dissolve. Add bananas; cook until mixture thickens and bananas start to brown. (Optional: add 2 tablespoons of Kahlua and cook for 3-5 minutes longer, until thickened.).
Nutrition Facts : Calories 732.2, Fat 33.3, SaturatedFat 14.8, Cholesterol 162.2, Sodium 941.1, Carbohydrate 99.2, Fiber 6.5, Sugar 41.5, Protein 14.6
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