Best Cinnamon Banana Pancakes Recipes

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE

Steps:

• Pancakes:.
• Combine dry ingredients in a large bowl.
• In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
• Fold the bananas into the batter.
• Let rest, loosely covered, for 20 minutes.
• Combine the melted butter and 1 T oil. Put small amount in skillet.
• For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
• Butter Rum Sauce:.
• Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
• Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
• To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.

CINNAMON VANILLA PANCAKES W/ BANANA & WALNUTS

Steps:

• 1. In a large bowl mix the pancake mix, water, cinnamon and vanilla.
• 2. Whisk until lumps are gone but don't over mix and then let your mix stand 1-2 minutes to thicken.
• 3. Heat a large skillet and spray with non-stick spray. Pour slightly less than 1/4 cup of batter onto skillet.
• 4. When pancakes bubble and bottoms are golden flip over to cook other side, and finish making rest of pancakes and keep them warm in a large pot on stove.
• 5. Slice up your bananas and put in bowl.
• 6. Place your stack of pancakes on plate and loaded them as picture shows, add butter and syrup. Enjoy!

KUEH PISANG OR CHINESE BANANA AND CINNAMON PANCAKES

Steps:

• In large bowl, whisk together flour, cinnamon & baking powder.
• Make well in center & add HALF the milk & HALF the eggs, beating until batter is smooth. Then add remaining milk & eggs, stirring thoroughly.
• In separate bowl, mash bananas with salt & sugar.
• Stir banana mixture into batter.
• Sprinkle waxed or parchment paper with powdered sugar & set aside.
• Heat some oil in skillet over high heat, then drain off any excess oil & drop in enough batter to make a pancake 5-7 inches in diameter.
• Cook on each side until golden, working in batches if needed.
• When a pancake is done, place on sugared parchment paper & sprinkle with extra cinnamon & powdered sugar. Add a little lemon juice to each pancake, then fold into quarters & serve hot.

CINNAMON BANANA PANCAKES

Steps:

• Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth. Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana and maple syrup. Enjoy.