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 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.
BLACKBERRY BANANA PANCAKES
Make and share this Blackberry Banana Pancakes recipe from Food.com.
Provided by flowersandchocolates
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all dry ingredients. Add milk and beaten egg. Add 2 mashed bananas and mix until well blended, but lumpy. Fold in blackberries. Pour onto a medium hot lightly greased griddle. Flip when top is bubbly.
Nutrition Facts : Calories 255.2, Fat 3.7, SaturatedFat 1.5, Cholesterol 52.2, Sodium 366.2, Carbohydrate 51.8, Fiber 7.2, Sugar 14.6, Protein 8.4
BLACKBERRY BUTTERMILK PANCAKES
Bursting with berry-rich flavor, these fluffy flapjacks are perfectly complemented by a quick-fix blackberry syrup. Fix a big batch on the weekend, then freeze individual pancakes for quickly warmed breakfasts all week long.
Provided by By Tieghan Gerard
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.
- In medium bowl, place Bisquick mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.
- Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 100 mg, Fat 2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 28 g, TransFat 0 g
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
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