BANANA NUT PANCAKES
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.
Nutrition Facts : Calories 543 calories, Fat 34g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 624mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 5g fiber), Protein 12g protein.
EASY BANANA NUT PANCAKES
This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.
Provided by CoOkInGnUt
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 19m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 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
WHOLE WHEAT BANANA NUT PANCAKES
Make and share this Whole Wheat Banana Nut Pancakes recipe from Food.com.
Provided by Sperls
Categories Breakfast
Time 20m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients and set aside.
- Combine wet ingredients and mix well. Add dry ingredients and combine throughly. Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny). Stir in nuts.
- Cook on griddle over medium heat until golden brown on each side.
- Great topped with warm maple syrup or plain.
- Enjoy!
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 NUT PANCAKES
This is a recipe that I had an idea for. I made it one morning and it seemed to come out very good. It has a mild flavor, nothing extremely strong. I tried to make it as healthy as I could at the time since the only thing I actually bought to make this recipe was a small pack of chopped pecans.
Provided by crescentscapes
Categories Breads
Time 35m
Yield 3-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 343.8, Fat 20.6, SaturatedFat 1.9, Cholesterol 1.6, Sodium 87.3, Carbohydrate 34, Fiber 6.5, Sugar 15.5, Protein 8.6
BANANA-NUT PANCAKES YUM!
I have my favorite Banana Nut Bread so why not make the same flavor piping hot in a pancake. TIP: I didn't have buttermilk so I added 2 Tbls of white vinegar to a measuring cup filled to the 2 cup line, let sit for 5 minutes and had buttermilk ready for this recipe.
Provided by Vseward Chef-V
Categories Breakfast
Time 40m
Yield 27 pancakes
Number Of Ingredients 7
Steps:
- Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
- Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
- Serve with sliced strawberries and cream or your favorite sryup.
Nutrition Facts : Calories 113.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 16.6, Sodium 137.8, Carbohydrate 11.5, Fiber 0.9, Sugar 5.3, Protein 2.3
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