Banana Bread Pancakes
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: Intermediate
1-1/4 cups all-purpose flour
1/4 cup firmly packed brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 over-ripe bananas
1 cup milk
1 egg
PAM® Original No-Stick Cooking Spray
4 tablespoons butter
sliced bananas and chopped pecans, optional
Mrs. Butter-Worth’s® Original Syrup
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 212 mg | 21% |
Carbohydrate | 86 g | 28% |
Cholesterol | 85 mg | 28% |
Total Fat | 16 g | 24% |
Iron | 2 mg | 14% |
Calories | 510 kcal | 25% |
Sodium | 658 mg | 27% |
Protein | 8 g | 17% |
Saturated Fat | 9 g | 46% |
Sugars | 33 g | 3% |
Vitamin C | 5 mg | 9% |
Whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In another bowl, mash the over-ripe bananas and whisk in milk and egg. Add dry ingredients to wet and stir just until combined.
Spray a 12-inch skillet with cooking spray and heat over medium heat until hot. Add 1 tablespoon butter to the pan and pour about 1/4-cup of batter into the pan for each pancake, cooking three at a time. Cook 2 to 3 minutes until each pancake bubbles at the side. Flip and cook until golden brown on both sides. Remove banana bread pancakes from pan and keep warm.
Repeat with remaining pancake batter, adding 1 tablespoon butter to the pan with each batch. Serve banana bread pancakes with fresh sliced bananas and pecans, if desired and top with syrup and Reddi-wip®.
Banana Bread Pancakes