Best Breakfast Banana Pancakes Recipes

BREAKFAST BANANA PANCAKES

Breakfast Banana Pancakes image

"My daughter Karen created these pancakes and they've become a favorite at our house." Make a batch on the weekend, cool, then freeze. Reheat in the microwave and top with yogurt or whipped topping before serving. Peggy Gwillim - Strasbourg, Saskatchewan

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 10 pancakes.

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
2 eggs, lightly beaten
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 small firm banana, finely chopped

Steps:

In a small bowl, combine the flour, brown sugar, baking soda, salt and cardamom. Combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in banana., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts : Calories 342 calories, Fat 9g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 619mg sodium, Carbohydrate 53g carbohydrate (15g sugars, Fiber 2g fiber), Protein 11g protein.

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

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

Ingredients

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