EASY BANANA NUT PANCAKES
This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.
Provided by CoOkInGnUt
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 19m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g
BANANA NUT PANCAKES
This is a recipe that I had an idea for. I made it one morning and it seemed to come out very good. It has a mild flavor, nothing extremely strong. I tried to make it as healthy as I could at the time since the only thing I actually bought to make this recipe was a small pack of chopped pecans.
Provided by crescentscapes
Categories Breads
Time 35m
Yield 3-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343.8, Fat 20.6, SaturatedFat 1.9, Cholesterol 1.6, Sodium 87.3, Carbohydrate 34, Fiber 6.5, Sugar 15.5, Protein 8.6
DELICIOUS TOFU BANANA NUT PANCAKES!
I'm a strict vegetarian and borderline vegan so I love breakfast foods. But I'm always looking for ways to get the most protein out of every meal. This recipe combines delectable banana walnut pancakes with some tofu for the protein and you can't taste the difference! Get all the health benefits with a delicious flavor! Enjoy and please comment! (You can try apple cinnamon or blueberry almond too if you wish =) )
Provided by vegi3wond3r
Categories Breakfast
Time 12m
Yield 7 pancakes, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the dry ingredients in a medium bowl and mix them together.
- Add the soymilk and walnuts to mix.
- Mash the 3/4 of banana and add it to the mixture.
- Mash the tofu and add to the mixture
- Pour the mixture into a medium hot skillet and cook like -- well, how you cook a pancake.
- Drizzle with syrup and ENJOY!
Nutrition Facts : Calories 777.1, Fat 24.7, SaturatedFat 3.1, Sodium 110.8, Carbohydrate 121.2, Fiber 10.9, Sugar 26.8, Protein 23.6
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