Vanilla And Banana Pancakes Recipes

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BANANA PANCAKES



Banana Pancakes image

Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.

Provided by Jennifer Segal, adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge

Categories     Breakfast & Brunch

Time 20m

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 14

1½ cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1 small, over-ripe banana, peeled (the browner, the better)
2 large eggs
1 cup plus 2 tablespoons low fat milk
½ teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1 - 2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup
Sliced bananas
Confectioners' sugar (optional)

Steps:

  • In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  • In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
  • Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
  • Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.
  • Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Nutrition Facts : ServingSize 2 pancakes (does not include maple syrup or toppings), Calories 278, Fat 12 g, Carbohydrate 35 g, Protein 7 g, SaturatedFat 6 g, Sugar 9 g, Fiber 1 g, Sodium 299 mg, Cholesterol 85 mg

HEALTHY BANANA PANCAKES RECIPE BY TASTY



Healthy Banana Pancakes Recipe by Tasty image

Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon

Provided by Mercedes Sandoval

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
1 teaspoon cinnamon

Steps:

  • Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
  • Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
  • Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
  • *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams

BANANA PANCAKES RECIPE BY TASTY



Banana Pancakes Recipe by Tasty image

Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • In a bowl, mash bananas.
  • Mix in the egg, then vanilla and cinnamon.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams

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

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

BANANA PANCAKE FOR ONE



Banana Pancake for One image

Get a delicious start to the day with this tender and hearty pancake recipe for one. I like to experiment with different extracts, like coconut or almond, in place of the vanilla. -Carmen Bolar, The Bronx, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1 pancake.

Number Of Ingredients 6

1/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1 medium ripe banana, mashed
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
Maple syrup or spreadable fruit, optional

Steps:

  • In a small bowl, combine flour and baking powder. Combine the banana, egg, and vanilla; stir into dry ingredients just until moistened., Pour batter onto a hot griddle coated with cooking spray; turn when bubbles form on top and pancake is golden brown on one side. Cook until the second side is golden brown. Serve with syrup or spreadable fruit if desired.

Nutrition Facts : Calories 323 calories, Fat 6g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 272mg sodium, Carbohydrate 57g carbohydrate (16g sugars, Fiber 4g fiber), Protein 12g protein.

PANCAKES WITH VANILLA BANANA (USING AN EGG REPLACER)



Pancakes With Vanilla Banana (Using an Egg Replacer) image

I don't like eggs and I always use an egg substitute unless I'm not having the recipe. If you want to try the recipe with egg just don't use the tablespoon of water. The idea for the banana topping came from Recipe #173220 and the idea for the pancake came from the leaflet in the box of Egg-Like 'The Egg Replacer'

Provided by Chef floWer

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup plain flour
1 1/4 cups soymilk or 1 1/4 cups lactose-free milk
1 teaspoon egg substitute (Egg-Like)
1 tablespoon water
1 tablespoon oil
cooking spray, canola
4 bananas, peeled and sliced
4 tablespoons vanilla essence
2 tablespoons brown sugar
1/4 cup orange juice
30 g butter or 30 g margarine
1/4 teaspoon cinnamon
vanilla ice cream (optional) or vanilla soy ice cream (optional)

Steps:

  • Peel and slice bananas, place them in a small casserole dish, pour over vanilla essence, brown sugar, orange juice, chopped butter and sprinkle cinnamon. Cover to not allow any steam to escape and place it under the griller for 10 minutes.
  • While the topping is cooking mix egg replacer with water until completely combined. Then add in milk, flour and oil and stir until batter is smooth. I use a hand wand/blender.
  • Use a non-stick fry pan or pancake pan, spray cooking oil, heat.
  • Place small amount or large amount of batter pancake into pan. fry, flip over when brown and fry second side.
  • To serve:.
  • Large pancake place the pancake in the middle of a plate, and spread some vanilla banana in the middle and roll the pancake, cut it half, drizzle over the vanilla banana juices and if your using ice cream, scope and serve it on top.
  • Small pancake layer each pancake on top of each other, spread some vanilla banana on top, if your using ice cream, scope and serve it on top and drizzle over the vanilla vanana juices.
  • Serve immediately.

Nutrition Facts : Calories 423, Fat 13, SaturatedFat 6.3, Cholesterol 26.7, Sodium 88.6, Carbohydrate 64.4, Fiber 4, Sugar 24.1, Protein 7.4

VANILLA BANANA PANCAKES



Vanilla Banana Pancakes image

A simply tasty treat to wake up to in the morning. Good even without syrup, though I did try topping them with some extra vanilla yogurt. Yummm...

Provided by Pajene

Categories     Breads

Time 30m

Yield 6-8 Pancakes, 3 serving(s)

Number Of Ingredients 9

2 bananas, ripened
1 tablespoon sugar
1/4 cup nonfat yogurt, vanilla flavored
1 3/4 teaspoons baking powder
2 tablespoons butter, softened
1/4 cup skim milk
1 egg
1/3 cup wheat flour
2/3 cup all-purpose flour

Steps:

  • Peel bananas and begin to mash them into a bowl.
  • Add in sugar and yogurt- Mix together.
  • Stir in Butter and Baking Powder until well blended.
  • Beat together the milk and egg, and add to batter.
  • Add the wheat flour - mix and slowly add in the white flour.
  • Pour either 1/4 cup OR 1/3 cup of batter onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. (Expect to slowly cook to insure fully cooked centers - I used a lid over my skillet for a little bit in the beginning of the cooking process).

Nutrition Facts : Calories 345.6, Fat 10.2, SaturatedFat 5.6, Cholesterol 83.2, Sodium 332.5, Carbohydrate 56.4, Fiber 4.2, Sugar 15.6, Protein 9.7

BANANA PANCAKES WITH ORANGE-VANILLA SAUCE



Banana Pancakes with Orange-Vanilla Sauce image

This is a special desert treat or a very indulgent breakfast -- perhaps one for serving to your loved one in bed! It comes from one of my favourite British chefs, Lindsey Bareham.

Provided by Sackville

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

50 g melted butter
100 g plain flour
1 egg
1 egg yolk
300 ml milk
1 pinch salt
2 large oranges
1 teaspoon sugar
25 g butter
2 tablespoons brandy or 2 tablespoons whiskey
4 small slightly under-ripe bananas
1 tablespoon vegetable oil
150 g thick and creamy vanilla yogurt

Steps:

  • Make the batter by placing the melted butter, flour, eggs, salt and milk in a blender and whizzing until smooth.
  • Alternatively, whisk the eggs and butter in a mixing bowl, then gradually add the flour with the salt and finally add the milk.
  • Whisk until smooth.
  • Cover the batter and chill for half an hour.
  • Whisk again just before you make the pancakes.
  • Meanwhile, make the sauce by zesting one of the oranges.
  • Place the zest in a saucepan and juice both oranges into the pot.
  • Add the sugar, 25g butter and the alcohol.
  • Heat gently for 3-4 minutes, stirring occasionally, until the butter melts and the sauce starts to thicken.
  • Peel the bananas and cut on a slant into a few pieces.
  • Drop into the sauce and cook for a couple minutes.
  • Make the pancakes by heating a touch of oil in a non-stick frying pan.
  • When the pan is very hot, pour in a bit of batter.
  • If you are a pancake novice, start with 1/4 cup batter per pancake since a small pancake is easier to flip.
  • Leave the batter to set, then flip with a spatula and cook for another 30 seconds.
  • Remove from the pan onto a plate and keep covered.
  • When the pancakes are cooked, put one on a serving plate.
  • Cover one half of the pancake with a bit of sauce and a dollop of yoghurt.
  • Serve immediately.

BANANA AND VANILLA PANCAKES



Banana And Vanilla Pancakes image

Make and share this Banana And Vanilla Pancakes recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 19m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 pint reduced-fat 2% low-fat milk
2 large eggs, beaten
2 ounces butter, melted
1 fresh vanilla bean
1 banana, sliced
nonstick cooking spray

Steps:

  • Sift all dry ingredients together in a mixing bowl.
  • In a separate bowl, combine the milk, eggs, and butter.
  • Combine the wet and dry ingredients until they form a batter.
  • Slice the vanilla bean in half and scrape out the pulp from the center of the bean.
  • Mix the vanilla pulp into the pancake batter.
  • Gently mix the sliced bananas into the batter.
  • Spray a pan with nonstick cooking spray and heat the pan over medium heat.
  • Use about 1/3 cup of batter per pancake.

Nutrition Facts : Calories 225.9, Fat 11.2, SaturatedFat 6.4, Cholesterol 97.3, Sodium 708.8, Carbohydrate 24.3, Fiber 1.1, Sugar 6.7, Protein 7.2

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