This morning’s breakfast was bananas-nut pancakes! I normally make regular pancakes for breakfast. I was never a fan of the flavored pancakes growing up, except for maybe blueberry. But I as I got older my taste buds have changed and I definitely explore more combinations of foods. The regular pancakes I normally make for breakfast has less ingredients in it, so I was a little nervous about how it was going to come out. They came out great!
I don’t add the walnuts to my son’s pancakes because I don’t want him to choke on them. I didn’t get a picture of the batch with the bananas and nuts on it… I did get a picture of Arah’s before he ate them. But I will be making these again soon and I can provide an image for the recipe.
- 1 ¼ cup unbleached flour
- 1½ very ripe banana, mashed
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup soy or almond milk
- 1 tbsp apple cider vinegar (or regular, if preferred)
- 2 tbsp coconut oil
- optional: ½ tsp vanilla extract, cinnamon sugar
- optional: chopped walnuts and bananas for garnishment
- Combine your flour, baking powder and salt in a bowl and whisk.
- In a separate small bowl, add your non-dairy milk with 1 tbsp of vinegar and whisk well. This will turn your regular almond or soy milk into almond or soy buttermilk. Allow your buttermilk to sit for about 5-10 minutes.
- Mash your banana in a bowl.
- Add all your ingredients, except the mashed banana, to your flour mixture and mix until smooth.
- Then add the mixture to a bowl with your mashed banana and mix until well combined.
- Turn your griddle or pan to medium heat.
- When your griddle or pan is hot, add the tbsp of coconut oil. Spoon your batter onto your griddle or pan. Flip your pancakes carefully when you see that the bubbles form on top.
- Continue to cook until the other side of your pancake is cooked, and remove from heat.
- Serve with sliced bananas, chopped walnuts and maple syrup. Or without.