Best Tropical Banana Pancakes Turned Into Oven Bake 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

SHEET PAN PANCAKES (OVEN BAKED PANCAKES)



Sheet Pan Pancakes (Oven baked Pancakes) image

Make your weekend mornings easier with these Sheet Pan Pancakes! EASY - Great for novice bakers. Pancakes need to be kept an eye on while being broiled/grilled. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Provided by Dini

Categories     Breakfast     Brunch

Time 15m

Number Of Ingredients 11

3 tbsp butter melted
2 cups AP flour
1/3 cup confectioner's sugar (spoon and leveled)
2/3 cup cornstarch (spoon and leveled)
4 tsp baking powder
½ tsp kosher salt (heaped tsp) (Use less if you're using regular salt)
OR 410 g of HOMEMADE PANCAKE MIX
2 large eggs (or 3 small eggs)
2 cups buttermilk
1.5 tsp vanilla
5 tbsp butter (melted)

Steps:

  • Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).
  • Preheat oven to 425°F.
  • Sift all the dry ingredients together into a large bowl.
  • Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a jug and whisk to mix well.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
  • Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).
  • Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
  • Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
  • Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
  • Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.
  • Serve while warm with maple syrup, or pancake syrup and other toppings.

Nutrition Facts : ServingSize 1 slice, Calories 199 kcal, Carbohydrate 29 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 97 mg, Fiber 1 g, Sugar 5 g

TROPICAL BANANA PANCAKES TURNED INTO OVEN BAKE



Tropical Banana Pancakes Turned into Oven Bake image

My kid loved the tropical flavors of the banana pancakes that can be eaten early on in the SCD diet. (We discovered that coconut oil to cook & crushed pineapple with the SCD yogurt was a delicious way to do it!) But it took longer than we wanted to make them. Doing it as an oven bake made it much quicker! These can be cut...

Provided by C C

Categories     Pancakes

Time 40m

Number Of Ingredients 11

6-10 over-ripe bananas, with brown spots
6-10 eggs (use same number of eggs as bananas)
1/4 tsp salt
TO MELT IN PAN:
4 Tbsp coconut oil
sprinkle salt
cinnamon, sprinkled heavily across whole pan
SERVE WITH
pineapple canned in pineapple juice (crushed, tidbits or chunks)
scd yogurt made with half and half
OPTIONAL: 2.5 TBSP. OF CASHEW BUTTER WITH THE BLENDED INGREDIENTS CAN BE NICE, BUT NOT NECESSARY.

Steps:

  • 1. Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
  • 2. In a blender*, mix the over-ripe bananas, eggs and 1/4 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
  • 3. Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
  • 4. Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.

TROPICAL PANCAKES



Tropical Pancakes image

Pineapple, bananas, and coconut add the exotic taste of the islands to a breakfast favorite.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

1 can (8 oz) crushed pineapple, drained, juice reserved
1 cup Original Bisquick™ mix
1 egg
1/3 cup macadamia nuts
1 tablespoon packed brown sugar
1/2 cup coconut
Warmed pineapple preserves
Sliced bananas
Toasted coconut

Steps:

  • Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
  • In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
  • Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

Nutrition Facts : ServingSize 1 Serving

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