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 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
TWO-INGREDIENT BANANA PANCAKES
Steps:
- Heat a skillet over medium heat and add some oil.
- Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately.
BANANA PANCAKES
Steps:
- Preheat oven to 200 degrees. In large bowl sift together flour, sugar, salt, baking soda and baking powder. In separate bowl whisk together egg, buttermilk, milk and melted butter. Slowly combine the dry ingredients with the wet ingredients. Stir until the flour disappears, but being careful not to over beat the batter. In a large cast-iron skillet, melt about 1/2 tablespoon remaining butter. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each so the batter oozes slightly over the fruit. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with syrup.
BANANA PANCAKES THE EASY WAY
This is an easy recipe that calls for ingredients you probably already have. Kids love them!
Provided by TINKERTHINKER
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat a griddle to medium heat.
- Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 60.2 g, Cholesterol 83.5 mg, Fat 7.6 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 775.1 mg, Sugar 32.6 g
EASY BANANA PANCAKES
Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 10
Steps:
- Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
- Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium
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
FLUFFY BANANA PANCAKES
This is my redux for my favorite Banana Pancake recipe, reducing the fat and adding fiber where I could without sacrificing the taste since I'm trying to eat healthier. They're really good and very filling. This recipe makes a LOT of pancakes.
Provided by PrincessNoKnot
Categories Breakfast
Time 10m
Yield 24 Pancakes
Number Of Ingredients 13
Steps:
- In a bowl beat the egg whites until frothy, then mix in bananas, applesauce, and buttermilk. Set aside.
- In a large mixing bowl stir together the dry ingredients, then add the banana mixture. Beat together until everything is well incorporated. (You can add more buttermilk if you feel the batter is too thick.).
- Pour 1/4 cup batter for each pancake onto a preheated griddle. Flip over when the edges begin to dry and the batter bubbles on top.
- Serve with sliced bananas and/or warm maple syrup.
Nutrition Facts : Calories 63.2, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.8, Sodium 208.5, Carbohydrate 12.8, Fiber 1.2, Sugar 3.3, Protein 2.6
BANANA PANCAKES
These delicious pancakes will be a morning treat for your little ones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 1/2 Dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
- Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
- Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.
BANANA PANCAKES II
These yummy pancakes are a snap to make.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in buttermilk and bananas just until moistened.
- 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. Brown on both sides and serve hot.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 40.7 g, Cholesterol 2.5 mg, Fat 1.1 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 0.4 g, Sodium 312.5 mg, Sugar 11.3 g
PANCAKES
This is really a great recipe! It is fast, simple and you usually have the ingredients on hand. I never use a mix! I got this from my sister years ago, and I have shared it many times.
Provided by Ellen Brody
Categories Breakfast
Time 10m
Yield 9 small pancakes
Number Of Ingredients 7
Steps:
- Beat egg until fluffy.
- Add milk and melted margarine.
- Add dry ingredients and mix well.
- Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
- The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
- Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
LIGHT & FLUFFY BANANA PANCAKES
A Recipezaar 2005 adoptee. The original stated that these are good with blueberry sauce. I liked these with real maple syrup, myself. It was stated that the recipe came from a source called "Crazy Plates". *UPDATE* I have upped the amount of banana from 1/2 c. to 3/4-1 cup, due to the helpful reviews.
Provided by Vina7737
Categories Breakfast
Time 20m
Yield 7-10 pancakes
Number Of Ingredients 11
Steps:
- Combine both flours, baking powder, baking soda and salt; set aside.
- In a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
- Add to dry ingredients, stirring just until moistened.
- Spray a large skillet or electric griddle with nonstick spray, or brush with butter.
- Heat over medium heat.
- For each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
- Cook until it is lightly browned underneath and bubbles are starting to pop on top. (Check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
- Turn over and cook other side until lightly browned.
- Serve immediately.
- Leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.
Nutrition Facts : Calories 233.5, Fat 5, SaturatedFat 2.7, Cholesterol 37.7, Sodium 438.5, Carbohydrate 41, Fiber 2.1, Sugar 12.5, Protein 7.1
BANANA PANCAKES
Gluten-free banana pancakes you can whip up in just 10 minutes! Scatter with pecans and raspberries to enjoy a low-calorie (but still indulgent) breakfast
Provided by Sophie Godwin - Cookery writer
Categories Breakfast
Time 10m
Yield Serves 2 (makes 4)
Number Of Ingredients 7
Steps:
- In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
- Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
- Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
- Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
- Top the pancakes with 25g roughly chopped pecans and 125g raspberries.
Nutrition Facts : Calories 243 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
BANANA PANCAKES (JACK JOHNSON STYLE)
While living in Australia (Lennox Head, New South Wales), I visited the place which inspired Jack Johnson's song, "Banana Pancakes." It's a place called the Ocean View Cafe, and is right on the beach. I'm reminded of Australia every time I eat these.
Provided by DJIndy
Categories Breakfast
Time 15m
Yield 2 stacks of pancakes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Make the pancakes following bisquick recipe.
- Cut the banana in half the short way, then long-ways, then cut those pieces in half the short way again.
- Lay bananas on top of stack of 2-3 pancakes.
- Put 2 scoops of ice cream on top of each stack of pancakes.
- Top with Reddi-whip to taste.
- Garnish with 1 strawberry per stack of pancakes.
Nutrition Facts : Calories 533.7, Fat 22.1, SaturatedFat 9.5, Cholesterol 147.2, Sodium 888.8, Carbohydrate 72.4, Fiber 3.5, Sugar 30.2, Protein 13.2
BANANA PANCAKES
This is a good made from scratch recipe. I also made extras and put them in the freezer for another quick breakfast for my son. This recipe came from Allrecipes, submitted by Andrea. You can put any fruit in your pancakes. Also, when you want to freeze them, make sure they are cool and put them in a freezer bag layered between wax paper. Layer 3 at a time. Then put them into another storage bag. When your ready for a quick pancake fix, just put 3 pancakes on top of each other, on a microwavable plate,do not cover, and cook on high for about 30-45 seconds. That's it. Enjoy.
Provided by Aunt Dawn
Categories Breakfast
Time 30m
Yield 24 pancakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder and salt.
- In separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be a little lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop batter onto pan, using about 1/4 cup for each pancake.
- Cook until pancakes are golden brown on both sides.
Nutrition Facts : Calories 197.8, Fat 7.2, SaturatedFat 1.9, Cholesterol 36.7, Sodium 250.5, Carbohydrate 29.3, Fiber 1.6, Sugar 7, Protein 5
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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