CARAMEL-BANANA PANCAKES RECIPE
Guarantee some scrumptiousness with our Caramel-Bananas Pancakes Recipe. Our Caramel-Banana Pancakes Recipe will get the family moving in the morning!
Provided by My Food and Family
Categories Pancakes
Time 20m
Yield 8 servings, 2 pancakes each
Number Of Ingredients 9
Steps:
- Microwave 2 Tbsp. butter, caramels and 1/4 cup milk in small microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
- Mix flour, sugar, baking powder and salt in large bowl; set aside. Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add remaining milk and eggs; whisk until blended. Mash 1 banana. Add to egg mixture; mix well. Add to dry ingredients; stir until blended.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
- Slice remaining bananas. Serve pancakes topped with sliced bananas and caramel sauce.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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
CARAMEL BANANA PANCAKES
Pancakes are typically associated with unhealthy eating, but the reality is that this doesn't have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any 'nasties'.
Provided by hello
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk eggs in a bowl.
- Mash bananas in separate bowl.
- Combine all ingredients, to form the pancake batter.
- Brush a tablespoon of coconut oil onto a non-stick pan.
- Ladle about a third of a cup of batter into the pan.
- Cook until bubbles start to form on the surface of the batter.
- Flip to cook the other side.
- Top with slices of fresh banana and caramel sauce.
- Melt coconut oil in a saucepan.
- Whisk in honey/maple syrup, vanilla, and coconut cream.
- Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
Nutrition Facts : Calories 203.7, Fat 6.6, SaturatedFat 4.4, Cholesterol 93, Sodium 80.6, Carbohydrate 34.6, Fiber 0.9, Sugar 31, Protein 3.6
BANANA PANCAKES WITH CARAMEL-BANANA SYRUP
Categories Breakfast Brunch Kid-Friendly Quick & Easy Banana Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
- Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
- Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
- Serve pancakes with caramel-banana syrup.
CHOCOLATE-FILLED PANCAKES WITH CARAMELISED BANANA
These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges
Provided by Cassie Best
Categories Breakfast, Brunch
Time 55m
Number Of Ingredients 10
Steps:
- To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
- Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
- When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
- Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.
Nutrition Facts : Calories 797 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 57 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 14 milligram of sodium
FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM
Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.
Provided by Daydream
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
- Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
- Serve warm over pancakes.
- Can be prepared the night before, then heated in the microwave until warm.
- Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
- Beat with a whisk until well combined.
- Refrigerate until ready to serve.
- Can be prepared the night before.
- Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
- Place buttermilk in a 2-cup glass-measuring cup and add butter.
- Microwave on high for 2 minutes, until butter melts.
- Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
- Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
- Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
- Batter can be prepared to this stage, the night before.
- Beat egg whites in a clean dry bowl until stiff.
- Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
- Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
- For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
- Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
- When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
- When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
- To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.
Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4
THREE-INGREDIENT BANANA PANCAKES
Amazingly simple and quick banana pancakes that even my 2-year-old couldn't get enough of. Serve with agave nectar, syrup, honey, butter, nutella, the options are endless.
Provided by JoAnn Marie Beatty
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Mash banana in a bowl; add eggs and beat until well incorporated. Add cinnamon and stir.
- Heat butter in a skillet over medium-low heat. Pour a small amount of batter into the center of the skillet. Cook until pancake is firm, 3 to 5 minutes. Flip carefully and cook 1 minute more.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 30.5 g, Cholesterol 377.4 mg, Fat 12.4 g, Fiber 4.9 g, Protein 14 g, SaturatedFat 4.5 g, Sodium 155.9 mg, Sugar 15.3 g
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