For the ultimate weekend treat whip up a batch of my fluffy Banana Bread Pancakes and watch for the wide eyed looks and the oooohs and ahhhs to roll in!
Banana Bread Pancakes
Everyone loves banana bread and what quicker way to eat it than in pancake form. Filled with good things such as low fat buttermilk, bananas, walnuts, and some whole grains. They turn out golden brown and light and fluffy. Plus, the taste is amazing. This is comfort food at it's best.
Perfect for fall and winter breakfasts and brunches, but we eat them all year round! They mix together in no time and you'll love how fast you can get a hearty breakfast on the table. The kids are sure to love these and would even enjoy mixing up the batter and smashing the bananas. Enjoy these pancakes and round them out with some fresh fruit such as Winter Fruit Salad.
Enjoy!
What Ingredients do I need?
- all purpose flour
- white whole wheat flour
- brown sugar
- baking powder
- baking soda
- salt
- walnuts
- banana
- vanilla extract or vanilla bean paste
- nutmeg
- low fat buttermilk
- egg
- vegetable oil
Substitutions and Variations
- Use whole wheat flour instead of "white" whole wheat
- Use all whole wheat flour if you prefer
- Use only all purpose flour if you prefer
- You may use regular milk instead of buttermilk
- Use ground nutmeg instead of fresh
- Add in pecans instead of walnuts, or leave out the nuts completely
- More additions: mini chocolate chips, fresh blueberries, orange zest, sliced strawberries
Kitchen Tips and Notes
- Don't overmix your batter - lumps are fine
- Preheat your griddle and cook the pancakes on a low temperature.
- When you see bubbles on the tops of your batter it's time to flip
- Any leftover pancakes can be frozen up to 3 months. Place them individually (don't stack) on a sheet tray to flash freeze for 30 minutes then you can stack them in a freezer bag.
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Other Great Pancake Recipes:
- Fabulous Pumpkin Pancakes
- Eggnog Pancakes with Cinnamon Syrup
- Snickerdoodle Pancakes
- Streusel Apple Pie Pancakes
Banana Bread Pancakes
serves: 4
1 cup white whole wheat flour
1/4 cup firmly packed brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped
1 large banana, mashed
1 1/2 tsp vanilla extract or vanilla bean paste
1 1/2 cups low fat buttermilk
1 egg
3 Tbsp vegetable oil
In a large mixing bowl whisk together the dry ingredients.
In a medium bowl, whisk together the banana, vanilla, nutmeg, buttermilk, egg and oil. Add the wet ingredients to the dry, mixing just until it's all combined. Fold in the chopped walnuts. Don't overmix the batter, lumps are fine.
Cook on a hot griddle or skillet using a 1/3 cup measure to scoop the batter. Serve immediately with hot maple syrup. Pancakes can be cooled and frozen up to 3 months.
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