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Vanilla Pancakes with Caramelized Bananas
Vanilla pancakes topped with caramlized bananas
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
7
3-inch pancakes
Calories
328
kcal
Author
Kate @ I Heart Eating
Ingredients
Pancakes
1 ½
cups
all-purpose flour
2
tablespoons
granulated sugar
1 ½
teaspoons
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
salt
1
large egg
3/4
cup
milk¹
1/2
cup
vanilla yogurt²
1/2
teaspoon
vanilla extract
Caramelized Bananas
1/4
cup
butter
1/2
cup
brown sugar
2
bananas
(not overripe), in 1/4-inch slices
1/4
cup
chopped pecans
(optional)
Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in the dry ingredients, and add the wet into the dry; mix until just combined.
Heat a large skillet over medium-low heat. Grease skilled with butter or nonstick cooking spray.
Add 1/4 cup batter per pancake.
Cook until bubbles form and the edges start to look dry, about 2 minutes.
Flip pancake over, and cook for 1-2 minutes, or until the other side is lightly browned.
Meanwhile, make the caramelized bananas.
Melt the butter in a separate skillet over medium-low heat.
Add the butter and let it melt.
Once the most of the butter has melted, stir in the sugar; continue stirring until the sugar melts.
Add the banana slices, and cook until the bananas begin to soften and caramelize.
Flip bananas over and continue cooking until the other side has caramelized, about 2-3 minutes.
Add the pecans, if using, and stir to combine.
Pour the banana sauce over hot pancakes.
Notes
Anything from skim to whole milk will work.
If using vanilla Greek yogurt, increase the milk to 1 cup.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
328
kcal
|
Carbohydrates:
52
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
43
mg
|
Sodium:
222
mg
|
Potassium:
371
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
300
IU
|
Vitamin C:
3.1
mg
|
Calcium:
129
mg
|
Iron:
1.7
mg