BANANA PANCAKES
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Provided by Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
Categories Breakfast & Brunch
Time 20m
Yield Makes twelve 4-inch pancakes
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 2 pancakes (does not include maple syrup or toppings), Calories 278, Fat 12 g, Carbohydrate 35 g, Protein 7 g, SaturatedFat 6 g, Sugar 9 g, Fiber 1 g, Sodium 299 mg, Cholesterol 85 mg
HEALTHY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
VANILLA AND BANANA PANCAKES
A little different type of pancake.
Provided by Lynnda Cloutier
Categories Pancakes
Number Of Ingredients 15
Steps:
- 1. put the butter, vanilla extract, and sugar in a small bowl and beat with a handheld mixer until ingredients are combined.
- 2. Gradually blend in a Maple syrup, a little at a time, until the mixture is soft and smooth. Transfer to small serving dish, cover and chill until required. The butter can be kept in the refrigerator for up to a week.
- 3. For the pancakes, mashed bananas with the vanilla extract to make a puree. Sift the flour and baking powder into a bowl and stir in the sugar.
- 4. Beat the egg with the milk and melted butter, then beat into the dry ingredients until smooth. Stir in the banana puree.
- 5. Heat a large skillet or griddle and wipe with a piece of folded paper towel moistened with oil. Drop in large spoonfuls of the batter, spacing them apart. You'll probably be able to cook three or four pancakes at a time. Cook for about three minutes, until bubbles appear on the surface and the undersides are Golden. Turn the pancakes with a spatula and cook for another 1 to 2 minutes. Lift out of the skillet and keep warm in a folded dish towel while cooking the remainder. Serve hot with the vanilla maple butter. Serves four.
PANCAKES WITH VANILLA BANANA (USING AN EGG REPLACER)
I don't like eggs and I always use an egg substitute unless I'm not having the recipe. If you want to try the recipe with egg just don't use the tablespoon of water. The idea for the banana topping came from Recipe #173220 and the idea for the pancake came from the leaflet in the box of Egg-Like 'The Egg Replacer'
Provided by Chef floWer
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 423, Fat 13, SaturatedFat 6.3, Cholesterol 26.7, Sodium 88.6, Carbohydrate 64.4, Fiber 4, Sugar 24.1, Protein 7.4
VANILLA BANANA PANCAKES
A simply tasty treat to wake up to in the morning. Good even without syrup, though I did try topping them with some extra vanilla yogurt. Yummm...
Provided by Pajene
Categories Breads
Time 30m
Yield 6-8 Pancakes, 3 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 345.6, Fat 10.2, SaturatedFat 5.6, Cholesterol 83.2, Sodium 332.5, Carbohydrate 56.4, Fiber 4.2, Sugar 15.6, Protein 9.7
BANANA AND VANILLA PANCAKES
Make and share this Banana And Vanilla Pancakes recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 19m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 225.9, Fat 11.2, SaturatedFat 6.4, Cholesterol 97.3, Sodium 708.8, Carbohydrate 24.3, Fiber 1.1, Sugar 6.7, Protein 7.2
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