Healthy Banana Bread Pancakes

Fluffy American style banana bread pancakes. So yummy!

Ingredients

Ingredients
Servings:
Banana
ml
Oat Milk
Egg
tsp
Vanilla Extract
g
All-Purpose Flour
tbsp
Brown Sugar
tsp
Baking Powder
tsp
Ground Cinnamon
tsp
Ground Nutmeg
tsp
Kosher Salt
g
Walnuts
Coconut Oil
Topping
Maple Syrup
Honey
Banana
Walnuts

Instructions

Preparing In The Kitchen
  1. In a big bowl, mash the bananas until smooth. Add the milk, egg, vanilla extract and whisk until combined.
  2. Add the flour, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir with a rubber spatula until just incorporated but no dry spots remain. Stir in the chopped walnuts.
  3. Heat 2 tablespoons of coconut oil in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes.
  4. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 3 to 4 minutes more.
  5. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more oil between each batch.
  6. Serve immediately with sliced banana, walnuts, and maple syrup.

Preparing In The Kitchen
  1. In a big bowl, mash the bananas until smooth. Add the milk, egg, vanilla extract and whisk until combined.
  2. Add the flour, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir with a rubber spatula until just incorporated but no dry spots remain. Stir in the chopped walnuts.
  3. Heat 2 tablespoons of coconut oil in a large cast iron skillet, nonstick frying pan, or griddle on medium heat until melted. Drop 3 tablespoons of the batter into the pan and spread out each portion into a 8 cm round. Reduce the heat to medium-low and cook until bubbles start forming on the top and the edges start to brown, 3 to 4 minutes.
  4. Flip the pancakes and cook until the bottoms easily release from the pan and are golden brown, 3 to 4 minutes more.
  5. Transfer the pancakes to a warm oven or plate. Repeat cooking the remaining batter, wiping out the pan between batches and adding more oil between each batch.
  6. Serve immediately with sliced banana, walnuts, and maple syrup.

You May also love

Coconut Energy Balls

Tahini Chocolate Chip Cookies

Crushed Vanilla Berry Chia Pudding

WE believe in

Real food
Real people
Real Life

JOIN THE BITERY NEWSLETTER

1 Step 1
keyboard_arrow_leftPrevious
Nextkeyboard_arrow_right
FormCraft - WordPress form builder

Find out first, what’s going on in the kitchen. Get special treats and bites.

Save Your Favorite Recipes. Make an Account Here.

Search

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.