Best Awesome Banana Pancakes From Parents Mag Recipes

BANANA PANCAKES I

Banana Pancakes I image

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

Ingredients

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

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 THE EASY WAY

Banana Pancakes the Easy Way image

This is an easy recipe that calls for ingredients you probably already have. Kids love them!

Provided by TINKERTHINKER

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

3 large eggs
1 cup sifted all-purpose flour
½ cup milk
3 tablespoons baking powder
2 tablespoons vegetable oil
2 large ripe bananas, mashed
1 ripe banana, sliced
¾ cup maple syrup, warmed - or to taste

Steps:

Preheat a griddle to medium heat.
Beat eggs in a mixing bowl until frothy, about 2 minutes. Add flour, milk, baking powder, and vegetable oil to the eggs and mix to make a batter. Stir mashed bananas into the batter.
Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm. Top pancakes with banana slices and maple syrup to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 60.2 g, Cholesterol 83.5 mg, Fat 7.6 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 1.8 g, Sodium 775.1 mg, Sugar 32.6 g

MY KIDS' FAVORITE BANANA PANCAKES

My Kids' Favorite Banana Pancakes image

Provided by Debra Ponzek

Categories Milk/Cream Fruit Breakfast Brunch Kid-Friendly Banana Pecan Spring Pan-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes eighteen 4-inch pancakes

Number Of Ingredients 10

Ingredients

2 large eggs
2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
1/2 teaspoon sea salt
1 cup diced bananas (2 large)
1/2 cup finely chopped pecans
Nonstick cooking spray or 2 tablespoons unsalted butter

Steps:

In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
In a small bowl, mix the flour, sugar, baking soda, and salt together.
Add the dry ingredients to the wet ingredients, stirring until just combined - don't worry if there are a few lumps. Stir in the bananas and pecans.
Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.