Banana Bread Pancakes
The ultimate comfort food, Banana Bread Pancakes deliver fluffy, sweet goodness in every bite. Made with wholesome ingredients, these pancakes are perfect for breakfast or brunch. Add your favorite toppings, and enjoy a delightful twist on two classic favorites!
Equipment
- Skillet
- Frying Pan
- Food Processor
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 cup Whole Wheat Flour
- 2 tablespoons Coconut Sugar
- 2 tablespoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 whole Egg
- 1 cup Almond Milk
- 2 tablespoons Coconut Oil, melted
- 1/2 teaspoon Almond Extract
- 2 medium Ripe Bananas, mashed
- 1/4 cup Walnuts, finely chopped
Instructions
- In a small mixing bowl, combine the whole wheat flour, coconut sugar, baking powder, and ground cinnamon. Whisk them together until well combined. This dry mix will provide the foundational flavors for your pancakes.
- In a separate large mixing bowl, combine the egg, almond milk, coconut oil, almond extract, and mashed bananas. Use a fork or whisk to blend them until smooth and cohesive. You want a homogenous mixture that looks creamy and inviting.
- Add the flour mixture to the banana mixture. Stir just until combined. Be careful not to over mix! You’re looking for a slightly lumpy batter—this will ensure your pancakes remain fluffy.
- Gently fold in the walnuts with a spatula, allowing them to be evenly distributed without breaking up the batter. The nuts will add a wonderful crunch to your pancakes.
- Preheat a non-stick skillet over medium heat and lightly spray it with non-stick spray. The skillet should be hot enough that a drop of water flicked onto the surface sizzles.
- Pour about 1/4 cup of the batter into the skillet for each pancake. Cook for about 3 to 4 minutes, or until you see bubbles forming in the center. The edges will look slightly set.
- Carefully flip the pancake using a spatula. Cook for another 2 to 3 minutes, until golden brown and cooked through. Keep an eye on them; you want a nice golden hue without burning.
- Once cooked, remove the pancake from the skillet and set it aside. Repeat the process with the remaining batter, greasing the skillet as needed between batches. You should end up with a lovely stack of pancakes!
- Serve hot, and if desired, top with maple syrup, honey, coconut butter, fresh fruit, or your favorite jam. Enjoy the delightful blend of flavors!
Notes
When storing leftovers, keep pancakes in an airtight container in the fridge for up to three days. To freeze, place pancakes in a single layer on a baking sheet until solid, then transfer to a freezer bag. Reheat in the toaster or microwave. These pancakes are perfect for meal prep!