CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE
Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!
Provided by Food Network Kitchen
Categories main-dish
Time 9h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
- Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
- Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.
CHOCOLATE CHIP BANANA PANCAKES
This is just like an banana chocolate chip muffin but its a pancake! You can add all the chocolate chips into the batter instead of using some to garnish. Enjoy!
Provided by BestTeenChef
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder and cinnamon in a large bowl.
- After mixing well stir in milk, banana, egg and vanilla.
- Fold in 1/4 cup chocolate chips.
- Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
- Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
- Prepare remaining pancake batter as directed adding more spray if needed.
- Place on individual plates and sprinkle with remaining chocolate chips.
Nutrition Facts : Calories 372.2, Fat 10.9, SaturatedFat 6, Cholesterol 63.5, Sodium 240, Carbohydrate 61, Fiber 3.1, Sugar 17.2, Protein 10
CHOCOLATE BANANA PANCAKES
There's nothing better than starting your Sunday morning with a batch of warm and fluffy Chocolate Banana Pancakes. And if you are one of those who likes to watch your calories, try this version made with whole wheat flour, fresh bananas and some sweetened cocoa powder. A bit of yogurt or skim milk adds the perfect light and fluffy texture you need, and a dusting of powdered sugar, a dollop of butter and some old-fashioned syrup or some homemade fresh-fruit sauce will truly help you get the best out of your breakfast deal. Got this, description, and all, from foodandfuncafe.com
Provided by Motivated Mama
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.
- In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.
- Use a ladle to drop some batter on a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side; when bubbles form on one side, its time to flip them over.
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
HEALTHY COCOA CHOCOLATE CHIP BANANA PANCAKES
One of my favorite pancakes ever! These are delicious, chocolaty pancakes with high fiber, reduced fat, reduced sugar, and even some fruit snuck in there (shh... don't tell!). Very yummy, very satisfying. If you wish to enjoy these plain, boost the sugar and the chocolate chips.
Provided by I Cant Believe Its
Categories Breakfast
Time 35m
Yield 10 pancakes, 5 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl whisk milk, egg whites, vanilla, and banana.
- In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.
- Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.
- Pour pancakes onto greased griddle (at about 350-375°F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.
- FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.
BISQUICK BANANA PANCAKES (CHOCOLATE CHIPS?!)
Very easy with very few ingredients! No eggs, but you won't even miss them. Very quick breakfast for 1, but still very simple to multiply! I suggest using the heart smart bisquick because it is ALOT healthier; no trans fat, low fat, cholesterol free, and is a good source of calcium! When our bananas start getting black, we freeze them, they're perfect for this once thawed!
Provided by Christineyy
Categories Breads
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all with a fork in order to break the banana into the rest of the batter.
- Mix until smooth. Grease griddle and cook em up!
- If using chocolate chips, sprinkle onto pancake while the first side is cooking.
Nutrition Facts : Calories 221.3, Fat 6.4, SaturatedFat 1.7, Cholesterol 2, Sodium 546.5, Carbohydrate 35.1, Fiber 1.6, Sugar 8.1, Protein 5.9
BANANA CHOCOLATE CHIP PANCAKES
These pancakes are something that I just threw together one morning and they tasted wonderful! Plus it's good with whipped cream and confectioners' sugar.
Provided by Kimberlee Booth
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
- Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
- Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 460.5 calories, Carbohydrate 67.6 g, Cholesterol 53 mg, Fat 18.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 7.7 g, Sodium 809.4 mg, Sugar 26.8 g
CHOCOLATE CHIP BANANA PANCAKES FOR ONE
Make and share this Chocolate Chip Banana Pancakes for One recipe from Food.com.
Provided by ellie3763
Categories Breakfast
Time 15m
Yield 4 pancakes, 1 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, whisk together the flour through salt.
- In a large mixing bowl, whisk together the egg white and buttermilk.
- Stir dry ingredients into the wet just until moistened. Fold in chocolate chips. Set aside to rest.
- Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
- When hot, spoon the batter into the skillet by the 1/4 cupful. Evenly distribute most of the banana slices on top of the pancakes, reserving a few slices for garnish.
- When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
- Serve with the remaining banana slices and maple syrup.
Nutrition Facts : Calories 426.8, Fat 6.2, SaturatedFat 2.9, Cholesterol 4.9, Sodium 838.1, Carbohydrate 83.5, Fiber 10.1, Sugar 26.5, Protein 17.3
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