Banana Split Pancakes

Banana Split Pancakes takes around 45 minutes from beginning to end. This recipe serves 6 and costs 89 cents per serving. One portion of this dish contains about 6g of protein, 14g of fat, and a total of 341 calories. This recipe from Sarahs Cucina Bella has 242 fans. Head to the store and pick up baking powder, banana, maraschino cherries, and a few other things to make it today. It works well as a very reasonably priced side dish. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Similar recipes are Banana Split Pancakes, Awesome Banana Split Pancakes, and Healthy Banana Split Banana Bread.

Servings: 6

 

Ingredients:

1 tablespoon baking powder

1 large banana, mashed

2 bananas, peeled, split in half and cut in thirds

butter

1 cup buttermilk (I love Kate's Fresh Real Buttermilk)

2 tablespoons canola oil

1 large egg

1 cup all-purpose flour

6 tablespoons hot fudge (or more, to taste)

1/4 teaspoon kosher salt

6 maraschino cherries

1 tablespoon sugar

whipped cream

Equipment:

stand mixer

frying pan

baking sheet

oven

Cooking instruction summary:

Start by making the pancakes. Heat a nonstick skillet on just below medium heat. Whip the egg in a stand mixer until frothy, about 2 minutes. Add the flour, sugar, baking powder, salt, buttermilk, banana and oil. Beat until just combined. Melt a little butter all over the skillet and drop pancake batter in about 1/4 cup rounds. Cook, flipping once, until golden on both sides. Set cooked pancakes in a pancake warmer or on a baking sheet in a 225 degree oven. Continue until all the pancakes have been cooked.To assemble, stack two pancakes. Layer two pieces of banana on top. Drizzle with warmed hot fudge. Top with a dollop of whipped cream and a cherry each. Enjoy immediately.

 

Step by step:


1. Start by making the pancakes.

2. Heat a nonstick skillet on just below medium heat. Whip the egg in a stand mixer until frothy, about 2 minutes.

3. Add the flour, sugar, baking powder, salt, buttermilk, banana and oil. Beat until just combined. Melt a little butter all over the skillet and drop pancake batter in about 1/4 cup rounds. Cook, flipping once, until golden on both sides. Set cooked pancakes in a pancake warmer or on a baking sheet in a 225 degree oven. Continue until all the pancakes have been cooked.To assemble, stack two pancakes. Layer two pieces of banana on top.

4. Drizzle with warmed hot fudge. Top with a dollop of whipped cream and a cherry each. Enjoy immediately.


Nutrition Information:

Quickview
338k Calories
5g Protein
14g Total Fat
49g Carbs
4% Health Score
Limit These
Calories
338k
17%

Fat
14g
22%

  Saturated Fat
5g
36%

Carbohydrates
49g
16%

  Sugar
24g
28%

Cholesterol
52mg
18%

Sodium
196mg
9%

Get Enough Of These
Protein
5g
12%

Phosphorus
241mg
24%

Manganese
0.39mg
19%

Selenium
12µg
18%

Vitamin B2
0.27mg
16%

Calcium
160mg
16%

Potassium
542mg
16%

Folate
57µg
14%

Vitamin B1
0.21mg
14%

Vitamin B6
0.27mg
14%

Fiber
2g
11%

Iron
1mg
10%

Vitamin B3
1mg
9%

Magnesium
33mg
8%

Vitamin E
1mg
8%

Copper
0.15mg
8%

Vitamin A
342IU
7%

Vitamin C
5mg
7%

Vitamin B5
0.63mg
6%

Vitamin D
0.79µg
5%

Vitamin B12
0.3µg
5%

Zinc
0.72mg
5%

Vitamin K
4µg
4%

covered percent of daily need
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