Heat oil in a large saucepan to 350 degrees F (175 degrees C).
Mix pancake mix and water together until batter is smooth. Dip each banana slice in the pancake batter until fully coated.
Fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle pancake pops with sugar and cinnamon.
hisk in flour. Stir in banana puree.
Beat egg
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
Divide almond butter between two pancakes.
Slice banana thinly and arrange on pancakes with almond butter; drizzle some maple syrup over banana slices.
Top with remaining pancakes and more maple syrup.
ombined.
Dice banana (using diced, not mashed, banana allows the pancakes
nces of batter for each pancake, cook until hot and
on-stick fry pan or pancake pan, spray cooking oil, heat
n a hot (highest setting) pancake griddle that has melted margarine
Combine flour, sugar, baking powder and cinnamon in a large bowl.
After mixing well stir in milk, banana, egg and vanilla.
Fold in 1/4 cup chocolate chips.
Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
Prepare remaining pancake batter as directed adding more spray if needed.
Place on individual plates and sprinkle with remaining chocolate chips.
repare the banana pancakes:
Slowly preheat a heavy pancake griddle.
innamon.
Gradually stir in pancake mix (batter will be very
o 5 days.
Prepare pancake batter and preheat griddle. Ladle
ant to reserve half a banana for the syrup, see below
he night before.
Fluffy Banana Pancakes: Sift the flour, baking
Combine all dry ingedients.
Mash 1/2 of banana very well in a large bowl.
Combine Applesauce, almond milk, and vanilla extract in with banana.
Add dry ingredients to bowl in four parts (mixing in between).
Mix all ingredients together until combined well.
Heat pan on med and spray with oil.
Pour about 1/6 Batter onto pan and cook until bubbles begin to form.
Flip pancake and cook until golden color appears.
Repeat until all the batter is gone.
Serve with left over half of banana (sliced) and Maple Syrup.
Slice banana into 1/8-inch slices.
Spread 1 teaspoon peanut butter on each pancake.
Place banana, marshmallows and chocolate chips on top of peanut butter on 1 pancake.
Place other pancake, peanut butter side down, on first pancake and press down gently. Put on paper plate; microwave on High for one minute or until chocolate chips and marshmallows are melted.
BEST PANCAKE MIX: In large bowl, stir
o 15 minutes or until pancake rises high and edges are
owl, combine pancake ingredients except the pecans and banana.
Using electric
ilk. Whisk in 1 cup pancake mix. Pour batter by 1