Cocoa Pancakes With Creamy Caramel Banana Topping Recipes

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CHOCOLATE WAFFLES WITH CARAMEL-BANANA TOPPING



Chocolate Waffles with Caramel-Banana Topping image

Enjoy dessert for breakfast (or breakfast for dessert) with these decadent, quick-to-fix waffles!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 6

Number Of Ingredients 12

1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced
1 1/2 cups Original Bisquick™ mix
1 cup granulated sugar
1/3 cup unsweetened baking cocoa
3/4 cup water
2 tablespoons vegetable oil
2 eggs

Steps:

  • In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated. Keep warm.
  • Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In medium bowl, stir all waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
  • Bake each waffle about 5 minutes or until steaming stops. Carefully remove waffle. Serve with topping.

Nutrition Facts : Calories 560, Carbohydrate 97 g, Cholesterol 90 mg, Fat 4, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 500 mg

BANANA PANCAKES WITH CARAMEL SAUCE



Banana Pancakes with Caramel Sauce image

Moist and fluffy banana pancakes topped with a caramel-banana syrup. These pancakes are a banana lover's dream!

Provided by Christin Mahrlig

Categories     Breakfast

Number Of Ingredients 16

2 cups all-purpose flour
1/4 cup brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
2 cups buttermilk
1/4 cup melted butter
1 banana, (mashed)
1/4 cup melted butter
1/2 cup packed light brown sugar
1/4 cup water
1/2 teaspoon vanilla
1/4 teaspoon rum extract
2 bananas, (thinly sliced)

Steps:

  • In a medium bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  • In another bowl whisk together eggs, buttermilk, and 1/4 cup melted butter.
  • Add wet ingredients to dry along with banana and stir to combine.
  • Heat a griddle over medium heat. Coat with melted butter and drop batter onto griddle using about 1/3 cup per pancake. Cook for about 2 minutes per side, until golden brown. Can be kept warm in a 200 degree oven.
  • To make syrup, combine 1/4 cup melted butter, brown sugar, and water in a large skillet. Bring to a boil and continue to boil until mixture thickens slightly, about 2 minutes. Remove from heat and add sliced banana, vanilla extract, and rum extract.

Nutrition Facts : Calories 660 kcal, ServingSize 1 serving

COCOA PANCAKES WITH CREAMY CARAMEL-BANANA TOPPING



Cocoa Pancakes with Creamy Caramel-Banana Topping image

Is it breakfast or is it dessert? You decide after enjoying these easy-to-make chocolaty pancakes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 14

1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced
1 egg
3/4 cup milk
1 tablespoon butter or margarine, melted
3/4 cup Gold Medal™ all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt

Steps:

  • In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated; keep warm.
  • Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. In medium bowl, beat egg with wire whisk or hand beater until foamy. Beat in milk and butter until smooth. Stir in remaining pancake ingredients until blended.
  • For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until pancakes are puffed. Turn and cook other sides until golden brown and dry around edges. Serve pancakes with topping.

Nutrition Facts : Calories 760, Carbohydrate 131 g, Cholesterol 130 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 81 g, TransFat 1 g

COPYCAT DENNY'S CARAMEL BANANA PANCAKES RECIPE



Copycat Denny's Caramel Banana Pancakes Recipe image

Sweeten your mornings with our banana pancake recipe. Topped with banana slices with caramel trickling on the edges, these banana pancakes taste heavenly!

Provided by Recipes.net Team

Categories     Pancakes

Time 20m

Yield 3

Number Of Ingredients 10

1 ¼ cup flour
1 ½ tsp baking powder
2 ½ tsp granulated sugar
½ tsp salt
½ tsp baking soda
½ cup vegetable oil
1 beaten egg
1 ½ cup buttermilk
2 sliced bananas
½ cup caramel topping

Steps:

  • Sift together the flour, baking powder, sugar, salt, and baking soda; add the buttermilk, oil, and egg.
  • Mix all the ingredients and beat until smooth.
  • Heat a frying pan or a griddle to 375 degrees F.
  • Grease the cooking surface with non-stick spray.
  • Pour ½ cup of batter for each pancake. Cook until hot and bubbly on one side, then flip and cook until golden brown.
  • Remove from the cooking surface. Then, place the pancakes on a plate.
  • Top the pancakes with slices of fresh bananas and drizzle with caramel sauce. Enjoy a sweet, healthy breakfast!

Nutrition Facts : Calories 770.00kcal, Carbohydrate 91.00g, Cholesterol 68.00mg, Fat 43.00g, Fiber 4.00g, Protein 13.00g, SaturatedFat 33.00g, ServingSize 3.00, Sodium 1,121.00mg, Sugar 17.00g

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM



Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream image

Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.

Provided by Daydream

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

6 ounces caramel candies, chopped
3/4 cup cream (light, whipping)
1/3 cup pecan halves, chopped
1 tablespoon coconut, flaked (desiccated)
1 tablespoon rum or 1 tablespoon brandy (optional)
1 cup smooth ricotta cheese
4 tablespoons confectioners' sugar (icing sugar)
2 tablespoons orange juice
1/2-1 teaspoon orange zest, finely chopped
1 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
10 fluid ounces buttermilk
2 tablespoons butter
2 large eggs, whites and yolks separated
1/2 teaspoon vanilla essence
1 tablespoon caster sugar (superfine sugar)
2 medium bananas, peeled and sliced

Steps:

  • Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
  • Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
  • Serve warm over pancakes.
  • Can be prepared the night before, then heated in the microwave until warm.
  • Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
  • Beat with a whisk until well combined.
  • Refrigerate until ready to serve.
  • Can be prepared the night before.
  • Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
  • Place buttermilk in a 2-cup glass-measuring cup and add butter.
  • Microwave on high for 2 minutes, until butter melts.
  • Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
  • Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
  • Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
  • Batter can be prepared to this stage, the night before.
  • Beat egg whites in a clean dry bowl until stiff.
  • Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
  • Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
  • For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
  • Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
  • When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
  • When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
  • To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4

CARAMEL BANANA PANCAKES



Caramel Banana Pancakes image

Pancakes are typically associated with unhealthy eating, but the reality is that this doesn't have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any 'nasties'.

Provided by hello

Categories     Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 11

2 bananas, large ripe
4 eggs
160 g almond flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder or 1/2 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
250 ml honey or 250 ml maple syrup
25 ml coconut cream
30 ml coconut oil
2 teaspoons vanilla extract
1 pinch salt

Steps:

  • Whisk eggs in a bowl.
  • Mash bananas in separate bowl.
  • Combine all ingredients, to form the pancake batter.
  • Brush a tablespoon of coconut oil onto a non-stick pan.
  • Ladle about a third of a cup of batter into the pan.
  • Cook until bubbles start to form on the surface of the batter.
  • Flip to cook the other side.
  • Top with slices of fresh banana and caramel sauce.
  • Melt coconut oil in a saucepan.
  • Whisk in honey/maple syrup, vanilla, and coconut cream.
  • Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.

Nutrition Facts : Calories 203.7, Fat 6.6, SaturatedFat 4.4, Cholesterol 93, Sodium 80.6, Carbohydrate 34.6, Fiber 0.9, Sugar 31, Protein 3.6

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