Banana Pancake Pops

Banana pancake pops will cook easy and taste great. Warning: very addictive once tried. Don’t worry if the first couple are darker then the rest. You’ll get used to how long they should fry.

Step: 1

Heat oil in a large saucepan to 350 degrees F (175 degrees C).

Step: 2

Mix pancake mix and water together until batter is smooth. Dip each banana slice in the pancake batter until fully coated.

Step: 3

Fry coated banana slices, 3 to 4 at a time, in the hot oil until lightly browned, about 1 minute per side; remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle pancake pops with sugar and cinnamon.

Per Serving: 251 calories; protein 4g; carbohydrates 50.8g; fat 4.6g; sodium 566.3mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.