© 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
Servings: 4
AuthorSunshine UrbaniakCategoryBreakfastTotal Time30 minsINGREDIENTS
DIRECTIONS
Whisk all the liquid ingredients in a large bowl and mix all the dry ingredients in a separate bowl.
Add the liquid to the dry and gently fold together, don't overmix. Let the batter rest while you heat your pan.
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
Directions
Whisk all the liquid ingredients in a large bowl and mix all the dry ingredients in a separate bowl.
Add the liquid to the dry and gently fold together, don't overmix. Let the batter rest while you heat your pan.
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.
Notes
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