Best Tropical Caramelised Bananas With Jamaican Spiced Pancakes Recipes

Tropical Caramelised Bananas With Jamaican Spiced Pancakes image

Provided by Starfire aka Wendy

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

Steps:

Peel bananas and place on foil. Melt butter and combine with juice, coconut liqueur, brown sugar, pour over bananas and seal foil tightly. BBQ until bananas are soft and liquid has caramelised.
Whisk egg till fluffy, add flour, milk, sugar, oil, baking powder and vanilla bean whisking till smooth. Rest 10 minutes. Lightly oil flat grill, pour batter in rounds and cook till bubbles form and pop and edges crisp. Turn and cook till golden brown.
Stack pancakes and banana alternately topping with caramel sauce ,toasted coconut and pecans. Dust with icing sugar.

Chai Spiced Pancakes image

Provided by Morrisseyist

Categories Breakfast

Time 20m

Yield 10-12 pancakes, 4 serving(s)

Number Of Ingredients 12

Steps:

Heat oven to 200°F.
Mix together the dry ingredients in a large bowl.
Mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
Mix together until mostly combined. Let sit for 2-3 minutes.
Heat a fry pan over medium low heat and add a bit of oil to the fry pan and add 1/4 cup of batter for each pancake.
Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden.
Place pancakes on a baking sheet in the oven to keep warm until all pancakes are cooked.
Serve with maple syrup.

Tropical Banana Pancakes Turned into Oven Bake image

Provided by C C

Categories Pancakes

Time 40m

Number Of Ingredients 11

6-10 over-ripe bananas, with brown spots
6-10 eggs (use same number of eggs as bananas)
1/4 tsp salt
TO MELT IN PAN:
4 Tbsp coconut oil
sprinkle salt
cinnamon, sprinkled heavily across whole pan
SERVE WITH
pineapple canned in pineapple juice (crushed, tidbits or chunks)
scd yogurt made with half and half
OPTIONAL: 2.5 TBSP. OF CASHEW BUTTER WITH THE BLENDED INGREDIENTS CAN BE NICE, BUT NOT NECESSARY.

Steps:

1. Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
2. In a blender*, mix the over-ripe bananas, eggs and 1/4 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
3. Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
4. Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.