Easy Banana Nut Pancakes Recipes

Steps:

• In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.

Steps:

• Mix all of the ingredients together in a large bowl, making sure to mash your bananas before adding them into the bowl. Be sure to get all of the lumps from out of the batter, and whip the batter before you are done stirring.
• Heat a non stick skillet on your stove top on high heat. Make sure to spray your skillet with cooking spray really well.
• Once your skillet is hot reduce heat to medium. Using a very large spoon scoop some of the pancake batter from out of the bowl and pour the batter from your spoon onto the hot skillet. Lightly spray the pancake mix in the skillet with cooking spray.
• When your pancake mix in the skillet begins to bubble (shouldn't take long) take a spatula and scoop the pancake up, flipping it over in the skillet so that the other side can cook. Let it sit for more than a few seconds before picking it up with your spatula. If the bottom of the pancake has a light brown (or darker) color to it then it is ready to be removed from the skillet.
• As you remove the pancakes individually from the skillet place them on any kind of plate, adding a little butter to each one (optional, of course).
• Serve warm with syrup or jelly/jam, etc.
• Optional: Cut small slices of bananas to place on top of the pancakes when you serve them. You can also top them off with nuts of your choice.
• Note: These pancakes "can" be reheated if there are any left over. It is possible that these could be freezed in your freezer also.

Steps:

• Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
• Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
• Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Steps:

• Blend the eggs, banana and pumpkin pie spice if using in a blender until smooth.
• Heat a large nonstick skillet or griddle over medium-low heat. Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and cook until golden brown, 1 to 2 minutes per side.

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.

Steps:

• Mash the bananas. Mash the bananas well, so there are no large lumps. Add the brown sugar and nutmeg and stir them all together. Add the buttermilk and eggs. Using a rubber spatula, combine everything together until the eggs are fully incorporated.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a well in the center of the flour.
• Make the pancake batter. Pour the wet ingredients into the well and mix together until there are no visible signs of flour. Add the walnut pieces and stir again. Let the batter sit for 30 minutes before making the pancakes.
• Make the pancakes. Heat a nonstick pan or electric griddle over medium heat. When the pan is hot, add some butter or oil. Drop 1/4 cup pancake batter into the pan and repeat to make 3 more pancakes. Cook until bubbles have formed and started to pop on the top of the pancakes, about 2 minutes. Flip the pancakes and cook until the bottom is cooked, about 1 minute.
• Put a stack of pancakes on a plate and cook the remaining pancakes. (If you want to keep the pancakes warm, put the plate in a 200 degree F oven as you cook the remaining pancakes.) Top with banana slices and maple syrup.

Steps:

• In a medium bowl, whisk together the grated bananas and egg until well blended. In a smaller bowl, combine the dry ingredients well. Add the dry ingredients to the banana/egg mixture and mix until no pockets of flour remain. Briefly stir in melted butter. Fry by 1/4 cupfuls in preheated, lightly buttered, non-stick pan, turning when bubbles form on top and bottom is a perfect light golden brown. Serve lovingly with maple syrup to happily awaiting breakfast-eaters.

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.

Steps:

• In a small bowl, combine flour and baking powder. Combine the banana, egg, and vanilla; stir into dry ingredients just until moistened., Pour batter onto a hot griddle coated with cooking spray; turn when bubbles form on top and pancake is golden brown on one side. Cook until the second side is golden brown. Serve with syrup or spreadable fruit if desired.