coconut cake pancakes with maple-glazed bananas! Coconut Cake Pancakes: 1/2 cup all-purpose flour 1 cup whole wheat flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons salt 1 egg 1 egg white 2 cups coconut milk 2 teaspoons vanilla extract 2 teaspoons canola oil Maple-Glazed Bananas: 3 bananas 1/3 cup pure maple syrup 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract source!
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coconut cake pancakes with maple-glazed bananas!

Coconut Cake Pancakes:
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 egg white
  • 2 cups coconut milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons canola oil
Maple-Glazed Bananas:
  • 3 bananas
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

source!

Source: foodboners

churro pancakes! 1 3/4 cup Krusteaz Whole Wheat Pancake Mix 3/4 cup water 1/2 cup sugar 2 tsp cinnamon Butter, soft  ____ Mix sugar and cinnamon in a medium bowl and set aside.   Mix pancake mix and water until well combined but slightly lumpy.  Cook pancakes on a lightly greased hot griddle.  (or use your own pancake mix or recipe to make your favorite pancakes!) Immediately spread butter on each side of the pancake, then dip each pancake into the cinnamon-sugar mixture coating each side well. (source!)
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churro pancakes!

  • 1 3/4 cup Krusteaz Whole Wheat Pancake Mix
  • 3/4 cup water
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • Butter, soft 
____
  1. Mix sugar and cinnamon in a medium bowl and set aside.  
  2. Mix pancake mix and water until well combined but slightly lumpy.  Cook pancakes on a lightly greased hot griddle.  (or use your own pancake mix or recipe to make your favorite pancakes!)
  3. Immediately spread butter on each side of the pancake, then dip each pancake into the cinnamon-sugar mixture coating each side well.

(source!)

Source: foodboners

banana nut pancakes with butterscotch syrup! For the pancakes: 1 cup flour 1 teaspoon baking soda Scant 1/2 teaspoon salt 1 tablespoon sugar 1 cup buttermilk 1 tablespoon vegetable oil 2 teaspoons vanilla 1 egg 2 ripe bananas ½ cup walnuts or pecans (optional) For the syrup: 4 tablespoons butter ½ cup brown sugar 1 tablespoon corn syrup ¼ cup water ¼ cup cream 2 teaspoons vanilla ____ For the pancakes: In a large bowl, stir together flour, baking soda, salt, and sugar. Set aside. In another bowl, beat together buttermilk, vegetable oil, vanilla, and egg.  Pour buttermilk mixture into flour mixture and stir until just combined.  Using a fork, mash bananas. Gently stir mashed bananas and nuts in to the pancake batter.  Heat a griddle or large pan over medium heat and lightly coat with melted butter. Pour ¼ cup fulls of the batter onto the pan and cook, flipping once during cooking, until both sides are browned. Top with butterscotch syrup and serve. For the syrup: In a medium sauce pan, melt 4 tablespoons butter over medium heat. Stir in brown sugar, corn syrup and water.  Bring mixture to a boil. Continue to boil, stirring very frequently for 5 minutes.  Remove from heat and whisk in cream and vanilla. Pour mixture into a serving dish and let cool for at least 3-5 minutes. The mixture with thicken as it cools. Serve over pancakes. (source!)
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banana nut pancakes with butterscotch syrup!

For the pancakes:

  • 1 cup flour
  • 1 teaspoon baking soda
  • Scant 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup buttermilk
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla
  • 1 egg
  • 2 ripe bananas
  • ½ cup walnuts or pecans (optional)

For the syrup:

  • 4 tablespoons butter
  • ½ cup brown sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • ¼ cup cream
  • 2 teaspoons vanilla
____

For the pancakes:

  1. In a large bowl, stir together flour, baking soda, salt, and sugar. Set aside. In another bowl, beat together buttermilk, vegetable oil, vanilla, and egg. 
  2. Pour buttermilk mixture into flour mixture and stir until just combined. 
  3. Using a fork, mash bananas. Gently stir mashed bananas and nuts in to the pancake batter. 
  4. Heat a griddle or large pan over medium heat and lightly coat with melted butter. Pour ¼ cup fulls of the batter onto the pan and cook, flipping once during cooking, until both sides are browned. Top with butterscotch syrup and serve.
For the syrup:
  1. In a medium sauce pan, melt 4 tablespoons butter over medium heat. Stir in brown sugar, corn syrup and water. 
  2. Bring mixture to a boil. Continue to boil, stirring very frequently for 5 minutes. 
  3. Remove from heat and whisk in cream and vanilla. Pour mixture into a serving dish and let cool for at least 3-5 minutes. The mixture with thicken as it cools. Serve over pancakes.

(source!)

Source: foodboners

roasted strawberry brown butter pancakes! 1 1/2 cups sliced strawberries 1/2 teaspoon olive oil 1/4 cup unsalted butter 1 cup all-purpose flour 1 cup whole wheat pastry flour 1 tablespoon granulated sugar 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 teaspoons vanilla extract 1 egg, lightly beaten 1-1 1/4 cups milk (I prefer vanilla almond milk) ____ Preheat oven to 375 degrees F. Toss sliced strawberries with olive oil and a pinch of salt, then lay on a nonstick baking sheet. Roast for 20-25 minutes, or until juicy and caramely. While strawberries are roasting, heat butter in a small saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside. In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract. Add wet ingredients to dry, mixing until just combined, then stir in brown butter (get all the brown bits from the pan!) and 1/4 of the roasted strawberries. If batter isn’t smooth or is too thick, add additional milk. (The strawberries will add liquid to the batter so you may need to add a little more milk if needed, based on your strawberries.) Heat a griddle or skillet over medium heat. Add a bit of butter to the griddle and using a 1/4 cup measure, spoon batter into pan. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup. (source!)
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roasted strawberry brown butter pancakes!

  • 1 1/2 cups sliced strawberries
  • 1/2 teaspoon olive oil
  • 1/4 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 egg, lightly beaten
  • 1-1 1/4 cups milk (I prefer vanilla almond milk)
____
  1. Preheat oven to 375 degrees F. Toss sliced strawberries with olive oil and a pinch of salt, then lay on a nonstick baking sheet. Roast for 20-25 minutes, or until juicy and caramely. While strawberries are roasting, heat butter in a small saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside.
  2. In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract. Add wet ingredients to dry, mixing until just combined, then stir in brown butter (get all the brown bits from the pan!) and 1/4 of the roasted strawberries. If batter isn’t smooth or is too thick, add additional milk. (The strawberries will add liquid to the batter so you may need to add a little more milk if needed, based on your strawberries.)
  3. Heat a griddle or skillet over medium heat. Add a bit of butter to the griddle and using a 1/4 cup measure, spoon batter into pan. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup.

(source!)

Source: foodboners