3 small Bananas chopped
1 1/4 Cup or 300 ml All Purpose Flour
2 teaspoons or 10 ml. Baking Powder
2 Tablespoons or 30 ml Coconut Sugar
1/2 teaspoon or 2.5 ml salt
1 Tablespoon or 15 ml Oil
1 1/4 Cup or 300 ml Water (or milk of your choice)
Chop Bananas and set aside.
In a mixing bowl combine all dry ingredients
Add water and oil to the dry ingredients and mix until smooth.
Add chopped bananas to batter and stir in.
In a skillet on medium heat with 1 teaspoon of additional oil
Cook each pancake for 3-4 minutes on each side
* 2 cups sliced fresh strawberries
* 1/2 cup sugar
* 3 teaspoons vanilla extract
* PANCAKES:
* 1 cup all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 1 cup buttermilk
* 2 tablespoons vegetable oil
* 1 teaspoon vanilla extract
* 2 medium ripe bananas, cut into 1/4-inch slices
* 1/2 cup Whipped cream
DIRECTIONS
1. In a bowl, combine the strawberries, sugar and vanilla. Cover and refrigerate for 8 hours or overnight.
2. For pancakes, combine the flour, sugar, baking powder, baking soda and salt in a bowl. Combine the egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
3. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; place 5-6 banana slices on each pancake. Turn when bubbles form on top; cook until second side is golden brown. Serve with strawberries and whipped cream if desired.
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
Directions:
Merge flour, white sugar, baking powder and salt. In a individual bowl, combine together egg, milk, vegetable oil and bananas.
Mix flour mixture into banana mixture; batter will be a little bit lumpy.
Heat a lightly oiled griddle or frying pan over method high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook till pancakes are golden brown on both sides; serve hot.
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