Best Vanilla Banana Pancakes Recipes

BANANA PANCAKES WITH CHOCOLATE SAUCE AND VANILLA ICE CREAM

Steps:

• Beat eggs lightly, stir in milk and flour, mix well with a whisk. Pour about 125ml of pancake mixture on hot, brushed with oil frying pan. Fry over medium fire on both sides until golden, leave aside. Repeat the same until pancake mixture is finished. In meantime in a small sauce pan place chocolate bar, milk and butter and heat over low fire until melted, leave aside. On the same frying pan you were frying pancakes melt the butter, place halved bananas, sprinkle them with vanilla sugar and fry on both sides until they are starting to get brown. Place half of fried banana in each pancake and roll them. Place on the plates with some vanilla ice cream on a side. Pour over chocolate sauce and serve immediately.

CINNAMON VANILLA PANCAKES W/ BANANA & WALNUTS

Steps:

• 1. In a large bowl mix the pancake mix, water, cinnamon and vanilla.
• 2. Whisk until lumps are gone but don't over mix and then let your mix stand 1-2 minutes to thicken.
• 3. Heat a large skillet and spray with non-stick spray. Pour slightly less than 1/4 cup of batter onto skillet.
• 4. When pancakes bubble and bottoms are golden flip over to cook other side, and finish making rest of pancakes and keep them warm in a large pot on stove.
• 5. Slice up your bananas and put in bowl.
• 6. Place your stack of pancakes on plate and loaded them as picture shows, add butter and syrup. Enjoy!

PANCAKES WITH VANILLA BANANA (USING AN EGG REPLACER)

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.

VANILLA BANANA PANCAKES

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).

BANANA PANCAKES WITH ORANGE-VANILLA SAUCE

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.

VANILLA AND BANANA PANCAKES

Steps:

• 1. put the butter, vanilla extract, and sugar in a small bowl and beat with a handheld mixer until ingredients are combined.
• 2. Gradually blend in a Maple syrup, a little at a time, until the mixture is soft and smooth. Transfer to small serving dish, cover and chill until required. The butter can be kept in the refrigerator for up to a week.
• 3. For the pancakes, mashed bananas with the vanilla extract to make a puree. Sift the flour and baking powder into a bowl and stir in the sugar.
• 4. Beat the egg with the milk and melted butter, then beat into the dry ingredients until smooth. Stir in the banana puree.
• 5. Heat a large skillet or griddle and wipe with a piece of folded paper towel moistened with oil. Drop in large spoonfuls of the batter, spacing them apart. You'll probably be able to cook three or four pancakes at a time. Cook for about three minutes, until bubbles appear on the surface and the undersides are Golden. Turn the pancakes with a spatula and cook for another 1 to 2 minutes. Lift out of the skillet and keep warm in a folded dish towel while cooking the remainder. Serve hot with the vanilla maple butter. Serves four.