Banana Nut Pancakes
Feb 25th, 2010 by admin
I used to whip up a batch of these Banana Nut Pancakes quite often in my days living in Southern California. I typically used peanut butter, but nowadays I really enjoy the subtle flavor of almond butter. Feel free to add more nut butter if you’d like to make ‘em richer, or leave it out all together if you are watchin’ calories. I like to keep these pancakes light so I can cover them with blueberries, bananas, soy yogurt and a little maple syrup. Mmm. Enjoy!
Ingredients:
- 1 cup oat flour
- 1 Tablespoon evaporated cane juice
- 1 teaspoon baking powder
- pinch salt
- 1 mashed banana
- 1 cup water or non-dairy milk
- 2 Tablespoons almond butter (or other nut butter)
- 1/2 teaspoon vanilla extract
- Heat a non-stick skillet (or lightly oiled frying pan) on medium/low.
- In a bowl, combine the dry ingredients.
- In a separate bowl, mash the banana and mix with the wet ingredients.
- Add the wet ingredients to the dry ones, and mix thoroughly. Add a little additional liquid if the batter is too thick to easily pour onto the skillet.
- Cook pancakes until bubbles appear on the surface, then flip to the other side.
Yield: about 2 servings
Wendy, you have to stop posting so many tasty recipes! I can’t keep up!
Seriously, I’m really glad that you are, and it has inspired John and I to experiment with different types of flours.
That’s great, Marsha! Let me know what flours you find yourself really enjoying… and if anything doesn’t come out perfectly, I’m sure a certain puppy might enjoy some samples.
Haven’t had banana pancakes since I was on a yoga retreat several years ago. Will have to try these cause they look yummy!
I hope you enjoy them, Lynn! I really love the rich flavor and smooth texture that bananas provide!
I just made these recently and I loved them! Great taste and texture. I was a bad girl and added some chocolate chips to the batter. hehe