Traditional recipes

Banana Pancakes

Banana Pancakes

Flour, sugar, baking powder and cinnamon mix together. Separately in a bowl, mix the egg well with the salt powder, oil and milk. Add the dry ingredients and mix well.

Peel a banana, grate it and cut it into 2-3 mm thick slices (as you see fit). Add to the dough and mix.

In the pan heated with a little oil, pour half of the polish (depending on how big the polish is) in the middle of the dough, leave it for 2-3 minutes and then turn it with a spatula. After baking on both sides, transfer to a plate and continue the process. The bananas must remain whole in the dough.

They are great for breakfast or even dinner!

Good appetite!


Banana Pancake Tips

Make these pancakes with the random leftover bananas on the counter. Overripe bananas are perfect!

Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain.

Griddles are great because you can make more pancakes at once. Electric griddles are nice because the temperature stays constant.

If you & # 8217re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside.

Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter / oil with a paper towel so it doesn't burn. (There & # 8217s actually too much butter in the skillet in the photo below. Oops.)

The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. Better to wait a little too long to be safe than to end up with a doughy mess.


Banana pancakes freeze well and will last in the freezer for 3-4 months if stored in an airtight container. For the best results, let the pancakes cool completely after they are cooked. Then place them parchment paper on a baking sheet. Place in the freezer for 3-4 hours. These freezes the moisture from the outside of the pancakes. Then you can add them to a freezer friendly storage bag and they won't stick together. To reheat, pop in the microwave, toaster, or saute pan and cook until heated through.

Please note, two ingredient pancakes do not freeze as well in my opinion and sometimes come out a little rubbery when reheated.


Keto Banana Pancake Recipe Ingredients

These keto friendly banana pancakes come together with just a few ingredients - and not one of them is actual bananas!

    - secret ingredient # 1!
  • Milk - You can use cream, almond milk, or coconut milk!
  • Avocado oil - secret ingredient # 2!


How To Make Keto Banana Pancakes

This almond flour banana pancake recipe comes together quickly when we use the Wholesome Yum Keto Pancake Mix!

  • Preheat. Oil a non-stick skillet or pancake griddle and preheat for a few minutes.
  • Mix. In a large bowl, whisk together Wholesome Yum Keto Pancake Mix, eggs, keto milk of your choice, oil, and banana extract until smooth. Use a spatula to fold into chopped walnuts.

  • Cook. Pour batter onto griddle and cook for 60-90 seconds per side until golden brown. Serve with toppings of your choice - see notes below!


Banana Pancakes

These homemade banana pancakes tick all the boxes. They & # 8217re light and fluffy, easy to make, and taste like my favorite banana bread.

Although pancakes are typically reserved for weekend breakfasts in my house, this recipe is easy enough to whip up on a weekday morning as well. Or, make a big batch of pancakes to freeze for later!

I drizzled my pancakes with pure maple syrup and added a few extra banana slices for good measure, but these also taste delicious slathered in peanut butter or Nutella.


Pancakes with coconut milk and banana

Whether you offer them for breakfast or as a snack, these pancakes with coconut milk and banana are extremely tasty.

These coconut and banana pancakes can make breakfast delicious and tasty for the whole family. A fluffy alternative to pancakes. They can be served with fruit, honey or the fruit topping described in the recipe.

Ingredients

  • 2 tablespoons buckwheat flour
  • 2 tablespoons white flour
  • 1 banana, very ripe
  • 1 or
  • 100 ml coconut milk
  • 100 ml of mineral water
  • 2 tablespoons lemon juice
  • ½ teaspoon baking soda
  • a pinch of salt
  • a cinnamon powder

Steps needed to prepare

  1. We combine the dry ingredients: flours, baking soda, salt, cinnamon.
  2. Mix separately: banana (mashed with a fork), egg, coconut milk, mineral water and lemon juice.
  3. We incorporate the wet and dry ingredients into the mixture, just to make them homogeneous, no more, to be fluffy and light.
  4. Leave the composition in the fridge for 20 minutes.
  5. Bake the pancakes in a non-stick pan, without oil, for a few minutes on each side. When the bubbles that appear on the surface stop forming, we turn them on the other side and let them bake for about 2 minutes.

They can be served with the following topping from fruits:
& # 8211 200 g fresh or frozen fruit (strawberries, berries, cherries)
& # 8211 2 teaspoons raw sugar

Boil the fruit together with the sugar for 10 minutes. Leave to cool before adding over the pancakes.


* Can be offered after 7 months Ingredients: 1 large or 2 small bananas 2 tablespoons goat cheese 1-2 teaspoons fresh lemon juice 1 teaspoon chopped chia seeds a pinch of vanilla knife Preparation: Chia seeds I ground them in the coffee grinder [& hellip] Read more & # 8230

January 19, 2016 by admin | 6 Comments

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In a large bowl, use a fork or whisk to combine the flour, sugar, baking powder, cinnamon, nutmeg, and the salt. Mix well.

In another medium bowl, use a fork or whisk to combine the buttermilk, egg, melted butter and the mashed banana. Mix well. (If you are doing this ahead of time, cover flour mixture and buttermilk mixture then keep in the refrigerator until ready to make the pancakes. For the fluffiest pancakes, keep the two mixtures separate until you are ready to make the pancakes).

Heat a large skillet or griddle to medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Make a well in the center of the flour mixture, pour in the buttermilk mixture and use a fork to stir the two mixtures until combined. It is okay if the batter has small lumps, in fact, you want that - it is important not to over mix the batter.

Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.

When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

If serving right away, serve warm topped with sliced ​​bananas, chopped nuts, and warm maple syrup. If you need to keep leftover pancakes warm, place into a 200 degree F oven up to 30 minutes.


Video: Banana feat. Shaggy DJ FLe - Minisiren Remix Official Music Video. Conkarah (January 2022).