BANANA PANCAKES WITH BLISTERED BERRIES
Provided by Tia Mowry
Time 30m
Yield 10 pancakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F.
- Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together.
- Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms.
- Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed.
- To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.
- Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.
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
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
BANANA PANCAKES WITH BLISTERED BERRIES
Make and share this Banana Pancakes With Blistered Berries recipe from Food.com.
Provided by Tia Mowry
Categories Breakfast
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F.
- Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together.
- Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms.
- Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed.
- To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.
- Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.
Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.1, Cholesterol 61.9, Sodium 201.8, Carbohydrate 14.5, Fiber 1.9, Sugar 5.7, Protein 3.4
BANANA BERRY PANCAKES
Make and share this Banana Berry Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- :Pancakes:.
- Place bananas in a medium bowl and mash with a fork.
- Add pancake mix and water; stir until blended.
- Spray large skillet with nonstick cooking spray and heat over medium heat.
- Pour 1/4 cup batter for each pancake into hot skillet. Cook pancakes for about 2 minutes per side untill fully cooked.
- :Topping:.
- Spray a pan with nonstick cooking spray and heat over medium heat.
- Cook berries and orange juice for 3 minutes or until the berries are soft.
- Spoon topping over pancakes.
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