BANANA BLUEBERRY PANCAKES
Steps:
- In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 41g carbohydrate (19g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic exchanges
BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP
Provided by Nancy Fuller
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
- Heat the griddle over medium heat.
- Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
- Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
- Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
- Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.
BANANA BERRY PANCAKES
Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.
Provided by MarthaWhite(R)
Categories Trusted Brands: Recipes and Tips MarthaWhite®
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
- Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
- Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 9.6 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 210.6 mg, Sugar 15.7 g
BLUEBERRY BUTTERMILK PANCAKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
- Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.
BUTTERMILK BANANA PANCAKES
These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.
Provided by TicklingYourTastebuds
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
- Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 47.2 g, Cholesterol 2.5 mg, Fat 3.7 g, Fiber 3.9 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 383.2 mg, Sugar 23.7 g
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
BLUEBERRY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, blueberry
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 3
Steps:
- In a large bowl, mash the bananas until they reach a liquid state.
- Whisk in the eggs.
- Heat butter or oil in a large skillet over medium heat.
- Pour batter into the warm skillet to cook. Garnish with desired number of blueberries. After about a minute and a half (or until golden) flip to finish cooking.
- Allow to cool for a minute. Serve warm.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
BANANA BUTTERMILK PANCAKES
This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
Provided by Irmgard
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
- Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
- In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
- Pour in about 3 tbsp.
- of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
- Flip and cook the second side for about 1 minute or until golden.
Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1
FLUFFY BANANA PANCAKES
I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!-Lori Stevens, Riverton, Utah
Provided by Taste of Home
Time 30m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 283 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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- Mix bananas, egg, milk, vanilla in a large bowl with a spoon. Add flour, sugar, soda, baking powder, salt and cinnamon. Fold in blueberries
- Fry the pancakes in butter using a little each time. Don’t put all the margarine in the skillet at one time. (Note: I always fry pancakes in butter. I think it makes them so much better).
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