BANANA PANCAKES NEAR ME RECIPES
FLUFFY AND DELICIOUS PANCAKES RECIPE | ALLRECIPES
Tall, fluffy pancakes are delicious served with butter, syrup, and whipped cream. These tasty pancakes taste like cake. Just go by your instinct and enjoy the baking. Yummy!
Provided by Epic Guru
Categories Pancakes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
- Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 235.6 calories, CarbohydrateContent 33.5 g, CholesterolContent 65.4 mg, FatContent 8.2 g, FiberContent 1.3 g, ProteinContent 6.4 g, SaturatedFatContent 4.7 g, SodiumContent 648.8 mg, SugarContent 8.7 g
BANANA BREAD {ALMOND & COCONUT FLOUR} - COMFY BELLY
Update on 1/19/2019: I added 10 minutes on to the baking time. I usually bake my loaf in a toaster oven, which bakes faster.For one loaf I use a 5x8" pan but you can go smaller for a taller loaf, and this recipe is easy to double for two loaves.You can use any kind of baking pan or muffin pan for this recipe. As written it fits well in a smaller bread pan (7.5 inches by 3.5 inches) however you can increase the ingredients to fill a larger baking pan (use the handy slider in the recipe layout to see how to increase the batter by 1/2 and so on). I usually use small aluminum loaf pans (7.5 inches x 3.5 inches, or 8 inches x 5 inches) for this recipe. It bakes evenly and bread slices come out of the pan quite easily. If you want to remove the entire loaf from the pan, line the bottom with parchment paper and once baked, slide a knife along the edges of the bread to release it. You can also grease the sides of the pan if you want to, but I don't, and never have a problem removing the bread from the pan.As for replacing the maple syrup or honey, a few readers have told me they use applesauce with great results (about 3 tablespoons of apple sauce, or up to 1/4 cup of applesauce).Note: no chocolate or maple syrup for SCD.
Provided by Erica
Yield 8
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F (175° C, or gas mark 4).
- Using a whisk or fork, blend all the dry ingredients together.
- Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
- Grease the baking pan with olive oil, ghee, coconut oil, or other oil. Add the batter to the baking dish.
- Bake for 50 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
- Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
Nutrition Facts : Calories 179 kcal, SugarContent 12 g, SodiumContent 280 mg, CarbohydrateContent 17 g, FiberContent 3 g, ProteinContent 5 g, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 61 mg, ServingSize 1 serving
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