Best 2 Banana Cornmeal Pancakes Recipes
Banana cornmeal pancakes are a delicious and easy-to-make breakfast option that is perfect for any day of the week. They are fluffy and moist, with a slightly sweet flavor that is complemented perfectly by the cornmeal. This recipe is also a great way to use up any leftover bananas, and it can be easily customized to suit your own preferences. You can add your favorite spices, such as cinnamon or nutmeg, or you can top the pancakes with fresh fruit or whipped cream. No matter how you serve them, banana cornmeal pancakes are sure to be a hit with the whole family.
Let's cook with our recipes!
BANANA PECAN CORNMEAL PANCAKES
Categories Blender Breakfast Brunch Vegetarian Quick & Easy Banana Pecan Cornmeal Pan-Fry Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 10 pancakes
Number Of Ingredients 11
Steps:
- Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
- Serve pancakes with syrup.
BANANA CORNMEAL PANCAKES
Make and share this Banana Cornmeal Pancakes recipe from Food.com.
Provided by Ambervim
Categories Breakfast
Time 50m
Yield 1 Batch
Number Of Ingredients 12
Steps:
- Combine cornmeal and flour. Stir in cinnamon, baking soda and brown sugar with a pinch of salt.
- In another bowl combine yogurt, vanilla and milk.
- With a wooden or silpat spoon stir wet into dry.
- Lightly fold in the bananas and butter.
- Beat egg whites to soft peak.
- Gently fold egg whites into mix.
- Butter or oil skillet (old cast iron best) and drop 1 tablespoon of batter to pan at a time. It will form 2 inch pancakes. Cook until bubbles cover the surface, flip and cook till golden underneath -- about 30-440 seconds. Finish and serve.
- Consider using Banana Ginger syrup Recipe #452393.
- Enjoy.
Nutrition Facts : Calories 1696, Fat 43.9, SaturatedFat 24.8, Cholesterol 118.5, Sodium 2670.8, Carbohydrate 279, Fiber 16, Sugar 68.4, Protein 49.8
Tips:
- Be sure to use ripe bananas for the best flavor. - For a more cake-like pancake, use all-purpose flour instead of cornmeal. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes. - To make sure your pancakes are cooked evenly, cook them over medium heat. - Serve your pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.Conclusion:
These banana cornmeal pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for using up ripe bananas and are a great way to start your day. With their fluffy texture and sweet banana flavor, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a quick and tasty breakfast, give these banana cornmeal pancakes a try!
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