BANANA BERRY PANCAKES
Make and share this Banana Berry Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- :Pancakes:.
- Place bananas in a medium bowl and mash with a fork.
- Add pancake mix and water; stir until blended.
- Spray large skillet with nonstick cooking spray and heat over medium heat.
- Pour 1/4 cup batter for each pancake into hot skillet. Cook pancakes for about 2 minutes per side untill fully cooked.
- :Topping:.
- Spray a pan with nonstick cooking spray and heat over medium heat.
- Cook berries and orange juice for 3 minutes or until the berries are soft.
- Spoon topping over pancakes.
BANANA BLUEBERRY PANCAKES
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 41g carbohydrate (19g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic exchanges
BLUEBERRY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, blueberry
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 3
Steps:
- In a large bowl, mash the bananas until they reach a liquid state.
- Whisk in the eggs.
- Heat butter or oil in a large skillet over medium heat.
- Pour batter into the warm skillet to cook. Garnish with desired number of blueberries. After about a minute and a half (or until golden) flip to finish cooking.
- Allow to cool for a minute. Serve warm.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
- Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
- Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
BLUEBERRY AND BANANA PANCAKES
Make and share this Blueberry and Banana Pancakes recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, sugar, baking powder and salt in a large bowl.
- Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
- Gently fold in the blueberries.
- Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
- Once bubbling throughout on surface, turn over and cook until done.
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
BANANA BLUEBERRY PANCAKES
A few weeks ago I was watching an episode of Jon and Kate Plus Eight that included a recipe for similar pancakes. After searching for the exact recipe, I decided to make up one of my own. This tasty, quick and easy recipe will please the entire family.
Provided by SweetLittleNicki
Categories Breakfast
Time 15m
Yield 6 Pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder and salt.
- Add eggs, milk, butter, bananas and vanilla.
- Stir until well blended and smooth.
- Fold in blueberries.
- Spoon about 1/3 cup of batter onto greased, preheated griddle or skillet.
- Once bubbles begin to appear in the batter, flip only once.
- Cook until the pancakes until light brown color.
- Remove from heat and serve.
- Tip: Can be served with whipped cream, maple or blueberry syrup and powdered sugar.
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BANANA PANCAKES - ONCE UPON A CHEF
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Category Breakfast & BrunchCalories 278 per servingTotal Time 20 mins
- 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 1/4-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.
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