How To make Banana Bran Pancakes
1 1/3 cups milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup banana
1 1/2 cups Bran Chex cereal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
In blender, process milk, eggs, oil, vanilla, and banana just to mix. Add bran cereal, process. Add remaining ingredients. Process to combine. Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated, lightly greased griddle over medium heat. Pour out enough batter to form 3" to 4" pancakes. Cook until edges are set. Turn. Cook until browned. Repeat with remaining batter. Refrigerate or freeze leftover pancakes with two squares of waxed paper between each. Reheat in toaster. Sallies comment:- I add a little more banana than this calls for. Source: Cooking with Grace - cookbook from Grace Episcopal Church, Kirkwood, Missouri. Cookbook conceived and created by Sallie Kratz!
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Ingredients for a 23x9 cm mold:
Oat flakes 120 g
Milk 240 g
Banana 200 g (~ 2 pcs)
Eggs 2 pcs
Cocoa 30 g
Baking powder 6 g
Vanilla extract 1 tsp
Glaze
Powdered sugar 130 g
Espresso coffee 30 g
Finely ground coffee beans 1 tsp.
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Ingredients:
1 1/2 Cups Whole Wheat Flour (210g)
1 Tablespoon Sugar (16g) *Optional, don't add if using sweetened almond milk.
2 Teaspoons Baking Powder (9g)
1/4 Teaspoon Baking Soda (1.25g)
1 Ripe Banana
1 Teaspoon Vanilla Extract (5ml)
1 Tablespoon + 1 Teaspoon Olive Oil (20ml)
1 1/2 Cups Almond Milk (360ml)
Directions:
In a bowl, whisk together the flour, baking soda, baking powder, and sugar. Set aside.
In another larger bowl, mash the banana. Add the vanilla and olive oil, whisk until combined. Whisk in the almond milk.
Fold in the dry ingredients to the banana mixture and stir just until combined.
Heat a pan or griddle using medium to low heat, spray with cooking spray. Spoon the pancake batter onto the pan and spread into a circle if needed. When the surface starts to bubble and the edges of the pancake are dry, flip the pancake over to finish cooking. Repeat with the rest of the batter.
Serve warm.
| Makes 6-8 five inch pancakes.
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