Best 2 Banana Cornmeal Pancakes Recipes
**Banana Cornmeal Pancakes: A Southern Delight with a Twist**
Indulge in the harmonious blend of sweet bananas and nutty cornmeal in these delectable Banana Cornmeal Pancakes. Hailing from the heart of Southern cuisine, these pancakes offer a delightful twist on the classic breakfast favorite. With their fluffy texture, golden-brown edges, and irresistible aroma, they are sure to tantalize your taste buds and brighten up your mornings. Join us on a culinary journey as we explore this Southern delight and present you with a collection of mouthwatering recipes that cater to various dietary preferences and allergies. From traditional buttermilk pancakes to gluten-free and vegan alternatives, we have something for everyone to enjoy. Get ready to embrace the irresistible charm of Banana Cornmeal Pancakes and embark on a breakfast adventure like no other.
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:
- Use ripe bananas for a sweeter flavor.
- Mash the bananas thoroughly to ensure a smooth batter.
- Do not overmix the batter, as this can result in tough pancakes.
- Cook the pancakes over medium heat to prevent them from burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
These banana cornmeal pancakes are a delicious and easy-to-make breakfast option. They are perfect for a weekend brunch or a quick weekday meal. With their unique flavor and texture, these pancakes are sure to be a hit with everyone who tries them. So next time you're looking for a new pancake recipe, give these banana cornmeal pancakes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
