Banana Nut Pancakes

Cook Time: 20 Min.

Serving Size: 2 Each Makes: 10/25/50/100 Servings Cook Method: Grill Cook Temp.: 375°F

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Nutritional Content

Allergens: AllergenEggs; AllergenTreeNuts; AllergenMilk; AllergenWheat; AllergenSoy; Bananas

Calories: 150 Kcal

Carbohydrates: 25 g

Protein: 5 g

Total Fat: 4 g

Calcium: 100 mg

Sodium: 300 mg

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Ingredients

10 Servings

• 9.5 Oz Banana, Whole Fresh, Mashed

• 1 1/4 Cup Water, Tap

• 9.5 Oz Pancake Mix, Buttermilk Dry Complete

• 1/3 Cup Nuts, Walnuts, Chopped

• 5g Pan Coating, Spray

25 Servings

• 1 Lb 8 Oz Banana, Whole Fresh, Mashed

• 3 Cup Water, Tap

• 1 Lb 8 Oz Pancake Mix, Buttermilk Dry Complete

• 1 Cup Nuts, Walnuts, Chopped

• 5g Pan Coating, Spray

50 Servings

• 3 Lb Banana, Whole Fresh, Mashed

• 1 1/2 Qt Water, Tap

• 3 Lb Pancake Mix, Buttermilk Dry Complete

• 2 Cup Nuts, Walnuts, Chopped

• 5g Pan Coating, Spray

100 Servings

• 6 Lb Banana, Whole Fresh, Mashed

• 3 Qt Water, Tap

• 6 Lb Pancake Mix, Buttermilk Dry Complete

• 1 Qt/3 Cup Nuts, Walnuts, Chopped

• 5g Pan Coating, Spray

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Add water to over ripe mashed bananas in mixing bowl.

3. Slowly stir in pancake mix and stir until mix is incorporated and there are no lumps. Add walnuts to batter.

4. Using a non stick pan or griddle lightly spray vessel with non stick cooking oil and heat to 375F/190C. Portion batter using a #16 scoop (2oz). Grill on first side until bubbles appear. Flip pancake over and cook for 3-4 min until nicely browned.

5. Serve 2 pancakes to an order with syrup. Garnish with banana slices.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. Discard unused product.

   
   
   Print Recipe here