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    You are in: Home / Recipes / Banana Pancakes Recipe
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    Banana Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    CHEF GRPA's Note:

    Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
    2. 2
      2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
    3. 3
      3. 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.
    4. 4
      My Note: Just a tip for fuss free banana mashing -- stick them in a zip-lock bag, zip and squeeze! When you're done cut a corner off and you have a pour spout! I do the same for marinades and everything else of the sort! So much cleaner! And less dishes to boot!
    5. 5
      Some advice and added 1/2t. of vanilla extract. I also used 2T of applesauce instead of the vegetable oil to make it a little healthier. Delicious!
    6. 6
      I have found that by measuring the dry ingredients and then putting them through a shifter makes for fluffy pancakes. I also substitute melted butter for the oil, I mix the liquid ingredients including the egg and then add the liquid mixture to the dry and stir to mixed, add two whole banannas and using a potato masher, mush them well. I use 1/4 cup measure per pancake. For thinner add a bit more milk.
    7. 7
      For me. but 1 thing to note is really to cook this on a LOW temperature so that the insides of the pancakes gets cooked. it's also less mushy and easier to turn. i learnt this the hard way. the first time i did this i turned the stove on HIGH and the bottom browned really fast. i was struggling to turn it over but the whole thing basically fell apart cos it was still very soft and mushy inside. the bottom ended up black and i had to throw it out and start from a lower temperature other than that.
    8. 8
      And for the peanut butter lover I added to a sauce pan 1 cup of each water, sugar & peanut butter best with smooth peanut butter. And brought this to a boil and cooled I used this as the syrup for the pancakes. So I saved a few calories on the pancakes but added a few on the peanut butter syrup. It was well worth it.

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    Ratings & Reviews:

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    Nutritional Facts for Banana Pancakes

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 197.7
     
    Calories from Fat 64
    32%
    Total Fat 7.1 g
    11%
    Saturated Fat 1.8 g
    9%
    Cholesterol 36.6 mg
    12%
    Sodium 250.5 mg
    10%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 6.9 g
    27%
    Protein 4.9 g
    9%

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