Best Brainless Banana Pancakes Recipes

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HEALTHY BANANA PANCAKES RECIPE BY TASTY



Healthy Banana Pancakes Recipe by Tasty image

Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon

Provided by Mercedes Sandoval

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
1 teaspoon cinnamon

Steps:

  • Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
  • Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  • Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
  • *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams

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

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

BRAINLESS BANANA PANCAKES



Brainless Banana Pancakes image

Adapted from sparkpeople.com who reprinted with permission from How it all Vegan! I'm not sure about pancakes with no egg, but I plan on trying this as soon as my bananas get ripe.

Provided by Karen..

Categories     Breakfast

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

1 cup flour
2 teaspoons baking powder
1 ripe banana, mashed
1 1/4 cups soymilk
1 tablespoon sugar or 1 tablespoon honey
sliced fresh fruit (for topping)
maple syrup (for topping)

Steps:

  • In a large bowl, sift the flour and baking powder together.
  • In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana mixture, sugar or honey, and remaining soy milk to the dry mix and stir together until "just mixed.".
  • Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone.
  • Garnish with fresh fruit and maple syrup.

Nutrition Facts : Calories 259.2, Fat 2.3, SaturatedFat 0.3, Sodium 295, Carbohydrate 52.1, Fiber 2.8, Sugar 13.2, Protein 8.1

JOANNA'S BANANA PANCAKES



Joanna's Banana Pancakes image

Well as of this posting there are 116 other Banana Pancake recipes on Zaar - but after checking fastidiuosly I can post my daughter's favorite recipe knowing that it different than the others. Family-friendly and yummy describe these. They've been DD's favorites since she was 7.

Provided by Acerast

Categories     Breakfast

Time 30m

Yield 16 pancakes, 4-6 serving(s)

Number Of Ingredients 9

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 1/2-2 cups buttermilk
2 eggs, beaten
2 tablespoons oil
1 teaspoon vanilla
1 banana, ripe, mashed

Steps:

  • In a large bowl sift together flour, baking soda, salt, and sugar.
  • In a second bowl combine eggs, oil, and vanilla.
  • Spoon mashed banana into a 2 cup capacity liquid measuring cup.
  • Pour in enough buttermilk to equal 2 cups of liquid.
  • Add the banana and buttermilk mixture to the egg mixture; mix well.
  • Pour the liquid over the dry ingredients; stir until the flour mixture is just moistenend (do not over-stir).
  • Preheat a skillet over medium-high heat.
  • Lightly grease the skillet with cooking spray.
  • Pour batter in 4-inch circles onto the hot griddle.
  • Cook each side to golden brown.
  • Repeat until all of the batter is used, using additional cooking spray as necessary.
  • Serve with butter and your favorite syrup.
  • Leftovers can be frozen and reheated in the microwave.
  • Note: For fun you can add sliced banana or sprinkle chocolate chips or blue berries into the batter after you pour it onto the griddle.
  • Enjoy!

EASY BANANA PANCAKES



Easy Banana Pancakes image

Make and share this Easy Banana Pancakes recipe from Food.com.

Provided by MarraMamba

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 large eggs
1 1/4 cups whole milk
4 tablespoons unsalted butter, melted
2 ripe bananas, sliced

Steps:

  • In a medium-size mixing bowl, whisk together all your dry ingredients.
  • In a separate bowl, whisk together all of the wet ingredients.
  • Add the wet ingredients to the dry ingredients and add the sliced bananas. Gently stir until you stop seeing flour. Leave a few lumps for tender pancakes.
  • Head your pan to medium high.
  • Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
  • For each pancake, gently pour 1/2 cup of batter into the pan. Use the back of a spoon to spread the batter into a circle.
  • Bubbles will form in the batter. When they begin to pop, the pancakes are ready to be flipped. Turn over gently with the spatula and cook for about one minute on the flip side.

VEGAN BANANA PANCAKES



Vegan Banana Pancakes image

Make and share this Vegan Banana Pancakes recipe from Food.com.

Provided by katherine polizos

Categories     Breakfast

Time 35m

Yield 8-12 pancakes, 2-4 serving(s)

Number Of Ingredients 8

2 slightly soft bananas
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 3/4 cups soymilk
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons oil

Steps:

  • combine all ingredients in a blender and blend till smooth.
  • Pour onto oiled skillet at medium heat.
  • Bubbles will form and pop.
  • brown both sides and serve.
  • You may have to thin batter with water to get it to spread easily.

Nutrition Facts : Calories 892.5, Fat 19, SaturatedFat 2.5, Sodium 905.5, Carbohydrate 163.4, Fiber 8.4, Sugar 68.9, Protein 20.6

EASY BANANA PANCAKES



Easy banana pancakes image

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

350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
butter, for frying
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)

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

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