BANANA POPPY SEED PANCAKES
So good you don't need syrup!
Provided by catlady
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl.
- Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined.
- Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 52 g, Cholesterol 68.5 mg, Fat 13.5 g, Fiber 4.4 g, Protein 10.4 g, SaturatedFat 9.6 g, Sodium 771.8 mg, Sugar 16.1 g
CHIA SEED PANCAKES
Bananas, rolled oats and chia seeds in this Food Network recipe make these a healthy option when you're craving pancakes.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
- Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes immediately. Top with berries and syrup.
BANANA POPPY SEED QUICK BREAD
From a Dole pamphlet I've had sitting around since 1986! This is a nice twist on a standard banana bread or poppy seed bread. I love the light hint of lemon in the bread too with the lemon zest.
Provided by HokiesMom
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mash bananas with a potato masher until all large pieces are broken down (or you can use a blender and puree the bananas) - you should receive about 1 cup of banana total. If not, then add enough banana to equal one cup.
- Cream together the sugar and butter until light and fluffy.
- Beat in eggs and grated lemon peel until blended.
- Combine the flour, baking powder, salt and cinnamon.
- Beat the bananas into the wet ingredients alternately with the dry ingredients -- repeating twice ending with dry ingredients.
- Hand stir in the poppy seeds.
- Pour into a well-greased (or sprayed) 9x5 inch loaf pan.
- Bake at 350* F for 50-60 minutes until pick inserted in center comes out clean. (The original recipe called for 60-70 minutes but mine is usually done before 60 minutes).
- Cool in pan for 10-15 minutes before turning out onto a wire rack to completely cool.
Nutrition Facts : Calories 380.6, Fat 14.9, SaturatedFat 8, Cholesterol 77, Sodium 357.5, Carbohydrate 57.4, Fiber 2.6, Sugar 28.8, Protein 6
BANANA-POPPY SEED WAFFLES
Another delicious recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. I've only prepared these waffles once, but next time I might add pecans or walnuts to the batter. The original recipe calls for ground poppy seeds so instead I used a pestle and mortar to lightly crush the poppy seeds to release the flavor. I'm always looking for a way to use up older bananas.
Provided by COOKGIRl
Categories Breakfast
Time 15m
Yield 12 Waffles, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the waffle iron.
- In a large bowl, stir together both flours, the poppy seeds, sugar, baking powder, baking soda, and salt.
- In a medium bowl, stir together the buttermilk, banana, egg yolks, butter,.
- and vanilla extract.
- In a clean bowl, using clean beaters, beat the egg whites until stiff.
- Stir the liquid ingredients into the dry ingredients until just combined.
- Fold in the egg whites carefully, Gently mix in nuts if desired.
- Grease the waffle iron and spread batter onto it. (How much batter depends on the size of the waffle iron.) Cook until the iron no longer steams, about 5 minutes.
- Add favorite toppings. I sprinkled on powdered sugar and drizzeld strawberry syrup on the waffle. Serve with nuts on top, too.
Nutrition Facts : Calories 564, Fat 26, SaturatedFat 8.4, Cholesterol 185.8, Sodium 1016.5, Carbohydrate 67.9, Fiber 6.3, Sugar 16.6, Protein 17.8
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