Best 4 Tropical Banana Pancakes Turned Into Oven Bake Recipes
Craving a tropical twist to your breakfast routine? Look no further than these delectable Tropical Banana Pancakes, now transformed into a convenient oven-baked version. Featuring a luscious blend of coconut milk, ripe bananas, and a hint of cinnamon, these oven-baked pancakes offer a delightful taste of paradise in every bite. Served with a heavenly drizzle of maple syrup and a sprinkle of fresh berries, they're sure to become a family favorite.
This article provides two irresistible variations to tantalize your taste buds:
1. **Classic Tropical Banana Pancakes:** Experience the timeless flavors of the tropics with this classic recipe. Coconut milk and mashed bananas join forces to create a batter that's bursting with tropical goodness. Cooked to perfection in a skillet, these pancakes are fluffy, golden brown, and ready to be devoured.
2. **Oven-Baked Tropical Banana Pancakes:** Craving a hands-off approach to pancake perfection? This oven-baked version has you covered. Simply combine the batter ingredients in a bowl, pour it into a baking dish, and let your oven do the rest. The result is a batch of fluffy, evenly cooked pancakes that are perfect for a lazy weekend brunch or a weekday morning treat.
Whichever recipe you choose, these Tropical Banana Pancakes are sure to transport you to a tropical paradise with every bite. So, gather your ingredients, preheat your oven or skillet, and prepare to indulge in a breakfast experience like no other.
TROPICAL PANCAKES
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
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
OVEN BAKED BANANA PANCAKES
So what can you do with one over-ripe banana? Well, this is the best answer. ever. Fluffy oven-baked banana pancakes are full of banana goodness but super easy and almost foolproof. Give it a try today.
Provided by Dan Mikesell AKA DrDan
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Add an oven safe pan to the oven to preheat, also. I used a 10-inch cast iron skillet.
- Mash one ripe banana then add one egg, two tablespoons oil, and 3/4 cup milk. Whisk together.
- Remove preheated pan and coat with one tablespoon butter.
- Mix dry. one cup flour, two tablespoons sugar, two teaspoon baking powder, 1/2 teaspoon salt. Mix wet into dry.
- Pour into the heated pan and top with 1/4 cup chopped nuts. I like walnuts but pecans will be good. Or just skip the nuts.
- Bake for 25 minutes. You can turn the broiler on for a few minutes near the end to brown more if needed.
Nutrition Facts : Calories 607 kcal, Carbohydrate 66 g, Protein 15 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 124 mg, Sodium 789 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 24 g, ServingSize 1 serving
TROPICAL PARADISE PANCAKES
Light and fluffy pancakes that have an extra citrus twist!
Provided by JulieN
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 75.9 g, Cholesterol 13.6 mg, Fat 9.7 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 2.3 g, Sodium 804.8 mg, Sugar 22 g
EASY BANANA PANCAKES
Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 10
Steps:
- Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
- Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium
Tips:
- For a vegan version of these pancakes, substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based milk in place of cow's milk.
- If you don't have a blender, you can mash the bananas with a fork.
- To make sure the pancakes are cooked through, insert a toothpick into the center of one. If it comes out clean, the pancakes are done.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
- To freeze the pancakes, place them in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the pancakes to a freezer bag and freeze for up to 2 months.
- To reheat the pancakes, thaw them overnight in the refrigerator or heat them in the microwave for 30 seconds to 1 minute.
Conclusion:
These tropical banana pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a crowd, and they can be made ahead of time and frozen. With their moist, fluffy texture and sweet banana flavor, these pancakes are sure to be a hit with everyone who tries them.
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