Banana Bread Pancakes Recipes

Steps:

• Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.
• Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.
• Let batter rest for 10 minutes.
• Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

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.

Steps:

• For the powdered sugar glaze: Combine the powdered sugar, milk and vanilla in a medium bowl and whisk until smooth.
• For the pancakes: Break up the banana into several large chunks in a bowl. Mash with a fork until smooth and no large lumps remain. (You should have 1/3 to 1/2 cup mashed banana.) Add the brown sugar, cinnamon, vanilla, baking powder and salt and stir to combine.
• Whisk together the eggs in a small bowl until smooth. Pour the eggs over the banana mixture and stir to combine.
• Heat a large nonstick skillet over medium-high heat. Melt a little butter in the skillet to prevent sticking and heat until the butter begins to bubble. (Your skillet should be hot but not smoking in order for the pancakes to keep their shape.)
• Drop 2 dollops of batter (about 2 tablespoons each) onto the skillet and cook the pancakes until bubbles begin to form around the edges and the bottoms are browned and golden, about 1 minute. Flip the pancakes and cook the other side until the edges are browned, another minute or so. Transfer the pancakes to a serving plate. Continue making pancakes with the rest of the batter.
• Serve the pancakes warm with candied nuts, chocolate chips and a drizzle of the powdered sugar glaze.

Steps:

• Combine sliced bananas and sugar in small bowl;set aside.
• Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear.
• For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown.
• Serve topped with warm aunt jemima syrup and pecans.