Banana Pancakes Recipe

Carrot and Apple Juice Recipe

Fruit and Nut Bar Recipe

Mixed Fruit Crackle Recipe

Strawberry Yogurt Crunch Recipe

Yogurt Swirl with Dippers Recipe

Fruit Smoothie Recipe

Bread Bowls Recipe

Healthy Recipes - click here

Vegetarian Recipes
click here

Food Articles - click here

Food Facts
Choose ripe bananas when making these pancakes.They are not only easier to mash, but their nutrients vitamins B and C, potassium, iron, and beta-carotene are more easily absorbed by the body. Underripe bananas are more difficult to digest and can give you stomach ache.

These pancakes make a tasty and nutritious brunch when served with summer berries and a drizzle of maple syrup. Fruit sauce and yogurt would also make delicious toppings.

Ingredients :
¾ cup self-rising flour
⅓ cup self-rising whole wheat flour
2 tbsp sugar
1 egg
¾ cup milk
2 bananas (peeled)
butter (for frying)

Equipment :
sieve
2 bowls
wooden spoon
measuring cup
whisk or fork
large non-stick frying pan
ladle
spatula
fork or masher

Preparation :
10 mins +
30 mins resting
Cooking 20 mins

Makes 8 pancakes

BANANAS
Availability, Year-round, Buying Tips
Yellow bananas are supermarket staples, but red and small yellow bananas are also available in some areas. Plantains are considered cooking bananas because they are not sweet.
If you want to eat bananas right away, buy solid yellow bananas with some brown flecks. Bananas
that are somewhat green will ripen within a few days at room temperature. To hasten ripening, store in a closed paper bag at room temperature.

To Store:
After bananas ripen, they can be refrigerated for two or three days.

(The skins will darken, but the fruit inside will remain ripe and fresh.) For longer storage, mash the fruit with a little lemon juice, pack into freezer containers (leaving 1⁄2-inch headspace), and freeze. Thaw in the refrigerator before using.
To Prepare:
Peel and slice or cut bananas up, depending on their use. If they are not to be eaten immediately, sprinkle with a little lemon juice to prevent browning.

How to make Easy Healthy Banana Pancakes Recipe

Step 1
Sift both types of flour into a mixing bowl, adding any bran left in the sieve. Stir in the sugar and make a well in the center of the mixture.

Step 2
Pour the milk into a measuring cup and crack the egg straight into it. Lightly beat the egg and milk with a fork or whisk until they are mixed.

Step 3
Pour the egg mixture into the well in the center of the flour and sugar. Beat with a wooden spoon until you have a smooth, creamy batter.

Step 4
Leave the batter to rest for about 30 minutes this will make the pancakes lighter. Mash the bananas in a bowl then stir them into the rested batter.

Step 5
Heat a small pat of butter in a frying pan. Add 3 small ladlefuls of batter to make 3 pancakes, each one about 3¼ in (8cm) in diameter.

Step 6
Cook for 2 minutes, or until bubbles appear on the surface. Flip the pancakes and cook for another 2 minutes, so both sides are light golden.

Step 7
Keep the cooked pancakes warm in a low oven while you cook more pancakes with the rest of the batter, adding a new pat of butter before each batch.

Banana Pancakes

Flambéed Bananas Recipe

For our version of this classic dessert, we have added a touch of fresh lemon juice to balance the sweetness of the bananas.

Ingredients :

3 tablespoons butter or margarine
3⁄4 cup packed brown sugar
1 tablespoon fresh lemon juice
4 ripe medium bananas, each peeled, cut crosswise
in half, and then lengthwise in half
1⁄3 cup dark Jamaican rum
vanilla ice cream (optional)

Directions:
Step 1
In 12-inch skillet, melt butter over medium heat.Stir in brown sugar and lemon juice. Place bananas in single layer in skillet; cook until just slightly softened, about 2 minutes per side. Reduce heat to low.
Step 2
In 1-quart saucepan, heat rum over low heat.With long match, carefully ignite rum; pour over bananas in skillet. Spoon pan juices over bananas until flames die. Serve warm, with ice cream, if you like.

Makes 8 servings Each serving: about 179 calories Preparation: 5 minutes Cook: 8 minutes