Banana Pancakes II

Healthy Banana Pancakes II Recipe from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Banana Pancakes II is a delightful twist on the classic breakfast dish, incorporating the natural sweetness and moisture of bananas into a light and fluffy pancake. This recipe is perfect for those looking to add a bit of variety to their morning routine or seeking a healthier alternative to traditional pancakes. With the inclusion of cooked rice, these pancakes offer a unique texture and a satisfying way to start the day.

History

The concept of pancakes dates back thousands of years, with variations found in nearly every culture around the world. The addition of bananas to pancakes is a relatively modern adaptation, likely inspired by the popularity of bananas in Western diets during the 20th century. This particular recipe, with its inclusion of cooked rice, represents a fusion of traditional pancake recipes with elements of rice-based dishes, showcasing the versatility and adaptability of pancakes to incorporate various ingredients.

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 6 oz (170 g) container banana custard-style yogurt
0.5 cup skim milk
1 egg, beaten
2 tbsp vegetable oil
1 cup cooked rice
1 cup pureed or finely diced banana
vegetable cooking spray

How to prepare

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
Add yogurt, milk, egg, and oil; stir until smooth. Stir in rice and banana.
Pour 0.25 cup of batter onto a hot griddle coated with cooking spray.
Cook over medium heat until bubbles form on top and the underside is lightly browned. Flip to brown the other side.

Variations

1. For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
2. Add a handful of nuts or chocolate chips to the batter for added texture and flavor.
3. Substitute the skim milk with almond or oat milk for a dairy-free option.

Cooking Tips & Tricks

1. Ensure the griddle or pan is properly heated before pouring the batter to achieve an even cook and a golden-brown crust.

2. If the batter seems too thick, adjust the consistency by adding a little more milk until the desired consistency is reached.

3. For extra fluffy pancakes, avoid overmixing the batter; lumps are perfectly fine.

4. Experiment with the size of your pancakes according to preference, but remember that larger pancakes might require a lower heat to cook through without burning.

5. Use ripe bananas for the best flavor and natural sweetness.

Serving Suggestions

Serve these pancakes with a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of cinnamon for added flavor. Fresh fruit, such as berries or sliced bananas, makes a great topping as well.

Cooking Techniques

Using a non-stick griddle or pan can help prevent the pancakes from sticking without the need for excessive cooking spray. For even cooking, pour the batter and spread it slightly with the back of the spoon to ensure an even thickness.

Ingredient Substitutions

1. Replace all-purpose flour with whole wheat flour for a fiber boost.

2. Use honey or maple syrup instead of sugar for natural sweetness.

3. Coconut oil can be a flavorful substitute for vegetable oil.

Make Ahead Tips

The batter for Banana Pancakes II can be made the night before and stored in the refrigerator, tightly covered. This allows the flavors to meld and can save time in the morning.

Presentation Ideas

Stack the pancakes and garnish with a few slices of banana and a light dusting of powdered sugar for an appealing presentation. A mint leaf can add a pop of color.

Pairing Recommendations

Pair these banana pancakes with a side of protein, such as turkey bacon or scrambled eggs, for a balanced meal. A cup of coffee or green tea complements the flavors well.

Storage and Reheating Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to a month. Reheat in the microwave or on a pan for best results.

Nutrition Information

Calories per serving

Each serving of Banana Pancakes II contains approximately 280 calories. This makes it a relatively light option for breakfast, especially when compared to more traditional pancake recipes that may be higher in sugar and fat.

Carbohydrates

Each serving of Banana Pancakes II contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this recipe are all-purpose flour and bananas. Carbohydrates are essential for energy, making these pancakes a great option for starting your day.

Fats

This recipe contains about 7 grams of fat per serving, with the main sources being vegetable oil and the egg. The use of skim milk and cooking spray helps keep the fat content lower than many traditional pancake recipes.

Proteins

Banana Pancakes II provides around 6 grams of protein per serving. The protein comes from the egg, yogurt, and milk, contributing to a balanced meal that can help keep you feeling full throughout the morning.

Vitamins and minerals

These pancakes are a good source of several vitamins and minerals, particularly from the bananas, which are rich in potassium, vitamin C, and vitamin B6. The dairy components also contribute calcium and vitamin D.

Alergens

This recipe contains common allergens such as gluten (flour), dairy (yogurt and milk), and eggs. Individuals with allergies to these ingredients should consider suitable substitutions.

Summary

Banana Pancakes II offers a balanced nutritional profile, with a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a healthier alternative to traditional pancakes, providing sustained energy and essential nutrients.

Summary

Banana Pancakes II is a versatile and nutritious breakfast option that combines the sweetness of bananas with the heartiness of cooked rice. With options for customization and a balanced nutritional profile, it's a recipe that can suit a variety of dietary needs and preferences. Whether you're looking for a healthier pancake option or simply want to try something new, these banana pancakes are sure to delight.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple yet delicious looking recipe for Banana Pancakes II that I found in an old cookbook at a yard sale many years ago. As I flipped through the pages, my eyes landed on the page with the recipe and I knew I had to try it out.

I have always had a love for cooking and baking, ever since I was a young girl watching my own grandmother in the kitchen. She was a master in the art of cooking and had a way of making even the simplest dishes taste like a gourmet meal. She taught me everything I know about cooking, from how to knead dough to how to season a dish just right.

Over the years, I have collected recipes from various places and people, always looking for new and exciting dishes to try out. This recipe for Banana Pancakes II seemed like the perfect addition to my collection, and I couldn't wait to give it a go.

I decided to make the pancakes for breakfast one Sunday morning, when my family was gathered around the table. The ingredients were simple - just bananas, flour, milk, eggs, and a few other pantry staples. I followed the recipe to a tee, mixing the ingredients together until they formed a smooth batter.

As I poured the batter onto the hot griddle, the sweet smell of bananas filled the air. I watched as the pancakes bubbled and sizzled, flipping them over when they were golden brown on one side. When they were done, I plated them up and served them with a drizzle of maple syrup and a dollop of whipped cream.

My family's eyes lit up as they took their first bite of the Banana Pancakes II. The pancakes were light and fluffy, with just the right amount of sweetness from the bananas. They were a hit with everyone at the table, and I knew that this recipe would become a staple in our household.

As the years went by, I continued to make Banana Pancakes II for my family, always adding my own little twist to the recipe. Sometimes I would sprinkle in a handful of chocolate chips, or top them with a scoop of vanilla ice cream. No matter how I served them, the pancakes were always a crowd favorite.

One day, I was hosting a brunch for some friends and decided to make Banana Pancakes II for the occasion. As my guests sat around the table, chatting and laughing, I served up a stack of piping hot pancakes with all the fixings. The room fell silent as everyone took their first bite, savoring the delicious flavors.

After breakfast, one of my friends asked me for the recipe for the Banana Pancakes II. I smiled and handed her a copy of the recipe, telling her that it was a family favorite. As she read through the ingredients, her eyes widened in surprise.

"Wow, this recipe is so simple yet so delicious!" she exclaimed. "I can't wait to try it out for my own family."

I felt a sense of pride as I watched my friend leave with the recipe in hand. It was moments like these that made me truly appreciate the joy of cooking and sharing recipes with others. The recipe for Banana Pancakes II may have come from a simple cookbook at a yard sale, but it had brought so much happiness and joy to my family and friends over the years.

As I sat down to enjoy a plate of Banana Pancakes II with my family that evening, I couldn't help but feel grateful for the memories and moments that this recipe had given us. Cooking and sharing recipes has always been a passion of mine, and I knew that this recipe would continue to be a beloved favorite for years to come.