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© Sunshine Urbaniak

Banana Pancakes

Put a spin on plain pancakes next time you’re cooking up breakfast. Bananas are a popular pancake topping, so why not infuse them into the pancake batter.

When I first made these pancakes my daughter said they tasted a little like banana bread, and she was right. They have a subtle banana flavor, just enough to make them feel special and healthy—with almond milk and coconut oil. They cook up light and fluffy full of added flavor from the bananas, vanilla extract, and cinnamon. And they’re not overly sweet, that’s what the maple syrup is for. Top them with sliced bananas or fresh berries, chia seeds, and warm maple syrup. Enjoy!

Banana Pancakes

Banana Pancakes

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time30 mins

INGREDIENTS

Liquid Ingredients
2 cups Almond Milk
2 tsp Vanilla Extract
2 Eggs
2 Bananas, mashed
¼ cup Coconut Oil
Dry Ingredients
2 cups Flour
¼ cup Sugar
2 tsp Salt
1 tbsp Baking Powder
1 tsp Cinnamon
Non-Stick Spray
Toppings: Banana Slices, Chia Seeds, Maple Syrup

DIRECTIONS

1

Whisk all the liquid ingredients in a large bowl and mix all the dry ingredients in a separate bowl.

2

Add the liquid to the dry and gently fold together, don't overmix. Let the batter rest while you heat your pan.

3

Heat a griddle or a large saucepan over medium heat. Coat it with the non-stick spray. Pour 1/4 cup for smaller pancakes or 1/3 cup for medium pancakes. Brown on both sides, serve warm and top with sliced bananas, maple syrup, and chia seeds.

Ingredients

Liquid Ingredients
 2 cups Almond Milk
 2 tsp Vanilla Extract
 2 Eggs
 2 Bananas, mashed
 ¼ cup Coconut Oil
Dry Ingredients
 2 cups Flour
 ¼ cup Sugar
 2 tsp Salt
 1 tbsp Baking Powder
 1 tsp Cinnamon
 Non-Stick Spray
 Toppings: Banana Slices, Chia Seeds, Maple Syrup

Directions

1

Whisk all the liquid ingredients in a large bowl and mix all the dry ingredients in a separate bowl.

2

Add the liquid to the dry and gently fold together, don't overmix. Let the batter rest while you heat your pan.

3

Heat a griddle or a large saucepan over medium heat. Coat it with the non-stick spray. Pour 1/4 cup for smaller pancakes or 1/3 cup for medium pancakes. Brown on both sides, serve warm and top with sliced bananas, maple syrup, and chia seeds.

Banana Pancakes

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