IHOP BANANA CARAMEL PANCAKES
Make and share this IHOP Banana Caramel Pancakes recipe from Food.com.
Provided by pickman
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare banana pudding according to package directions.
- Place first five ingredients into a bowl; add buttermilk, oil and egg. With a spoon mix all ingredients and beat until smooth.
- Heat a frying pan or a griddle to 375 degrees. Spray cooking surface with non-stick spray. Pour 4 ounces of batter for each pancake, cook until hot and bubbly one one side, flip and then cook for about another 30 seconds or so and remove from the cooking surface. Place pancakes on a plate until they are ready to be used.
- Turning pancakes is made much easier if you spray your pancake turner with a non-stick spray. The turner does not stick to the uncooked dough of pancake when you are turning them. If batter seems to be too thick, add a little more buttermilk and mix well.
- To assemble, lay one pancake on a plate, add about 1/4 cup of banana cream and spread on pancake. Place about 4 or 5 banana slices onto banana pudding. Top banana pudding layer with another pancake. Add 4 or 5 slices of banana to the top of the pancake. Drizzle with caramel sauce. Top with whipped cream if desired.
Nutrition Facts : Calories 502, Fat 13.9, SaturatedFat 4.7, Cholesterol 67.7, Sodium 902.6, Carbohydrate 83.5, Fiber 3, Sugar 14.4, Protein 13.9
CARAMEL BANANA PANCAKES
Pancakes are typically associated with unhealthy eating, but the reality is that this doesn't have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any 'nasties'.
Provided by hello
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk eggs in a bowl.
- Mash bananas in separate bowl.
- Combine all ingredients, to form the pancake batter.
- Brush a tablespoon of coconut oil onto a non-stick pan.
- Ladle about a third of a cup of batter into the pan.
- Cook until bubbles start to form on the surface of the batter.
- Flip to cook the other side.
- Top with slices of fresh banana and caramel sauce.
- Melt coconut oil in a saucepan.
- Whisk in honey/maple syrup, vanilla, and coconut cream.
- Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.
Nutrition Facts : Calories 203.7, Fat 6.6, SaturatedFat 4.4, Cholesterol 93, Sodium 80.6, Carbohydrate 34.6, Fiber 0.9, Sugar 31, Protein 3.6
BUTTERMILK PANCAKES (IHOP STYLE)
This recipe is originally from Top Secret Recipes. I have modified it a little and while IHOP Buttermilk Pancakes are great, these are actually a little bit BETTER!
Provided by Gabe6309
Categories Breakfast
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, sugar, baking powder, baking soda in a bowl. Mix together well. Add egg (beaten). Then add the oil and Buttermilk. Mix well, but do not over mix. Batter is best when it has some small lumps.
- Heat the skillet to 380F Degrees. Pan is ready when you can dribble droplets of water on the pan and it bounces. Pour the batter to the desired size of pancakes. Wait for the pancakes to bubble and cook on the edges before flipping over. Pancakes are done when they are golden brown on both sides and when they bounce back when touched. Serve with favorite fruit topping or syrup.
Nutrition Facts : Calories 180.6, Fat 7.9, SaturatedFat 1.3, Cholesterol 24.8, Sodium 343, Carbohydrate 23.4, Fiber 0.5, Sugar 8.2, Protein 4.1
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