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:
covered percent of daily need
