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BellaOnline's Holiday/Seasonal Cooking Editor


Banana Pancake Recipes

Guest Author - Deborah Adams

Elegant Baked Banana-Pecan Pancake

1 stick unsalted butter
1 c. maple syrup
3 bananas - sliced evenly
3/4 cup pecan bits
your favorite pancake batter
1 teaspoon vanilla
Preheat oven to 375º F.

Using a large iron skillet, melt butter and remove from heat. Coat the sides of the skillet with the butter. Add the maple syrup. Place the bananas evenly over the bottom of the skillet, on top of the maple syrup. Scatter the pecans evenly over the bananas.

Add the vanilla to the pancake batter and spoon all over the banana/pecans. Bake in the oven approximately 25 minutes or until pancake tests done at the center. Remove from oven and let stand 5 minutes.

Run a clean knife around the edges of the skillet so ensure that pancake is separated from the sides. Using heavy oven mitts, carefully invert the pancake onto a large round flat platter. Serve and enjoy. Serves: 8

Banana Poppyseed Pancakes

3 c. whole-wheat. flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 c. brown sugar
1/2 tsp nutmeg
4 eggs
2 c. milk
1 tsp vanilla
2 bananas
1/4 c. poppyseeds

Combine the dry ingredients except poppyseeds (even the night before to save time!). Combine eggs, milk, and vanilla in blender and blend. Coarsely chop bananas and add these and poppyseeds to the dry ingredients. Fold in wet ingredients to form an even batter. Can adjust milk if you prefer thinner or thicker pancakes.
Put 3 Tablespoons of batter per pancake on a hot griddle, turning once.
NOTE: You can add various foods to your pancakes including but not limited to: raisins, nuts, butterscotch or chocolate chips, sunflower seeds, coconut, dried fruit etc.
Serve warm with favorite syrup, fruit, whipped cream or fav topping.

Banana Walnut Pancakes

1 c. unbleached all-purpose flour
1 c. whole-wheat flour
1/4 c. wheat germ
1 Tbsp baking powder
1-1/2 tsp baking soda
Salt (optional)
2 eggs, room temperature
1/4 c. safflower oil
2 c. buttermilk, room temperature
6 Tbsp honey
2 ripe bananas, peeled and mashed
1/2 c. finely chopped walnuts
additional bananas

In a large bowl, stir together the flours, wheat germ, baking powder, baking soda, and salt to taste. In a separate bowl, beat the eggs. Blend in the oil, buttermilk, honey, and bananas, mixing well. Stir in the nuts. Pour the egg mixture into the dry ingredients and stir just until moistened.

Brush a hot griddle or skillet with oil. Pour about 1/4 cup of batter per pancake onto the griddle and spread to make a flat pancake. Cook over medium heat until lightly browned on the bottom and bubbles come to the surface. Turn and brown lightly on the other side, 1 to 2 minutes. Serve warm with favorite syrup, additional bananas and dollops of whipped cream. Makes approx 20 pancakes

Non-Dairy Orange and Banana Whole Wheat Pancakes

2 eggs
1/4 c. oil (canola)
2 c. whole-wheat flour
1/2 Tbspn baking soda
1-1/2 to 2 c. orange juice
1 Tbsp brown sugar
1/2 Tbsp vanilla
2 bananas, sliced

In a bowl beat the eggs, oil, and vanilla. Combine the dry ingredients and add to the egg mixture. Gradually add the orange juice to the desired consistency. Drop about 1/4 cup batter onto a hot griddle and place banana slices on top. Cook bottom side to a golden brown and flip to brown top. Serve with favorite syrup.
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Content copyright © 2015 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.


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