Tag: bananapancakes


Mar
2014

Banana Oatmeal Yogurt Pancakes

categories: Breakfast, Desserts, Pancakes

Banana Oatmeal Yogurt Pancakes1

 

These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉

 

Banana Oatmeal Yogurt Pancakes2

 

Banana Oatmeal Yogurt Pancakes

Makes: 10-12 pancakes (3-inch size) | Serves: 2-3Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:
  • 1/2 cup all-purpose flour*
  • 1/2 cup oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
  • 1/2 cup yogurt/buttermilk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1 Tbsp unsalted butter, melted plus a bit more for greasing
  • Maple syrup, to serve

*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.

Directions:

  1. In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
  2. In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
  3. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
  4. Serve hot, topped with some maple syrup.
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Sep
2013

Skinny Banana Chocolate-chip Dutch Baby

categories: Baking, Breakfast, Fall, Pancakes, Quick Fix

Skinny Banana Chocolate-Chips Dutch Baby4

I know I went MIA AGAIN and you must think that I do not take the blog seriously but in my defense, life happened. It so happens that life loves to throw unlikely surprises my way! So what happened you ask… Well, my in-laws arrived in town 3 weeks back and due to the super-dramatic climate-change here, both caught Mono. Next in queue was my hubby dearest!

So in the midst of house-work and multiple visits to the clinic on daily-basis, I could squeeze in time to blog only 2 previous recipes. I was definitely active on social media. I did check-out what my other blogger friends were writing about but I did not have patience to write down a recipe or to edit pictures for the post. It’s not like I did not have recipes to post or I was not cooking. In fact, I was cooking more regularly than ever! At least 3 different meals were being prepared on a daily basis. And now that everyone is fit and fine, I’m going to take a little breather from home-cooking and going to eat-out little bit more and of course, start posting here regularly!

Skinny Banana Chocolate-Chips Dutch Baby1

I bring you today another easy skinny pancake recipe. It is perfect for breakfast or Brinner, serves a small family perfectly that too without the hassle of flipping individual pancakes! You know I’m lazy and love quick-fixes more than anything right?! 😉

The Dutch Baby is another name for German pancake which is baked in a cast-iron skillet or a metal pan and its puff falls soon after being removed from the oven. This pancake is ready in a record time of 20-25 minutes from start-to-finish! Made with minimum ingredients, this is a perfect recipe for days when your refrigerator has scarce ingredients. You just need 2 eggs, little flour, some milk and 1 banana to be in business! Rest of the ingredients are your usual suspects.

I do not own a cast-iron skillet so I baked this in a 10-inch metal pan I have. Brown sugar, banana and cinnamon is a match made in heaven. The result is perfectly caramelized banana topped pancake topped with chocolate-chips. Your house is going to smell delicious for next few hours! Whattay way to start mornings or end work-laden days! Enjoy! 🙂

Skinny Banana Chocolate-Chips Dutch Baby2

 

Skinny Banana Chocolate-Chips Dutch Baby3

Skinny Banana Chocolate-chip Dutch Baby

Makes: 1 big Dutch Baby | Prep time: 5 minutes | Cook time: 15 to 20 minutes

Ingredients:

  • 1 banana thinly sliced
  • 1 Tbsp unsalted butter
  • 2 large eggs
  • 1/2 cup milk (skim milk, soy milk or almond milk)
  • 2 or 3 Tbsp brown sugar
  • 2 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 3/4 tsp ground cinnamon
  • Pinch of salt
  • 2-3 Tbsp dark chocolate chips (Use more as per your liking)
Directions:
  1. Preheat the oven to 425 F.
  2. Prepare a 9-inch oven-safe skillet by spraying with cooking spray or greasing it. Place butter in the skillet. Put skillet in the oven to melt the butter. You can do this while oven is still in preheating mode. Once butter has melted, in about 2-3 minutes, remove the skillet from the oven and set aside.
  3. In a large bowl, add eggs, milk, sugar, vanilla and whisk to combine.
  4. Add the flour, cinnamon, salt and whisk until smooth and free from lumps.
  5. Pour the batter on to the skillet and evenly top with banana slices. Sprinkle the chocolate chips evenly and bake for 15-20 minutes until golden and puffy. Mine was ready in 15 minutes.
  6. Slice and serve optionally with a dusting of powdered sugar or a pour from maple syrup.
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