Banana Pancakes With Blistered Berries Recipes

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BANANA PANCAKES WITH BERRIES



Banana Pancakes with Berries image

Field editor Katie Sloan from Charlotte, North Carolina writes, "With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 15

2 cups sliced fresh strawberries
1/2 cup sugar
3 teaspoons vanilla extract
PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
2 medium ripe bananas, cut into 1/4-inch slices
Whipped cream, optional

Steps:

  • In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight., For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened., Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown. , Serve with strawberries and whipped cream if desired.

Nutrition Facts : Calories 414 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 635mg sodium, Carbohydrate 75g carbohydrate (46g sugars, Fiber 4g fiber), Protein 8g protein.

BANANA PANCAKES WITH BLISTERED BERRIES



Banana Pancakes With Blistered Berries image

Make and share this Banana Pancakes With Blistered Berries recipe from Food.com.

Provided by Tia Mowry

Categories     Breakfast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly ground nutmeg
2 ripe bananas
3 large eggs, lightly beaten
2 teaspoons honey
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 cup blueberries
1/2 cup toasted coconut flakes (optional)
maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together.
  • Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms.
  • Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed.
  • To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.
  • Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.

Nutrition Facts : Calories 108, Fat 4.4, SaturatedFat 2.1, Cholesterol 61.9, Sodium 201.8, Carbohydrate 14.5, Fiber 1.9, Sugar 5.7, Protein 3.4

BANANA PANCAKES WITH BLISTERED BERRIES



Banana Pancakes with Blistered Berries image

Provided by Tia Mowry

Time 30m

Yield 10 pancakes

Number Of Ingredients 13

1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly ground nutmeg
2 ripe bananas
3 large eggs, lightly beaten
2 teaspoons honey
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 cup blueberries
1/2 cup toasted coconut flakes, optional
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together.
  • Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms.
  • Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed.
  • To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.
  • Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.

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