A few weeks ago I shared a recipe with you that I created after trying to replicate a dish I had at a local restaurant. I mentioned that there was another recipe I'd be sharing soon, and as promised, here it is!
These banana bread pancakes were delicious! I have to admit, I tried to make these a little healthier by making them with coconut oil and whole wheat flour, and though still delicious, they did end up a little more dense than I expected. If you're not going for healthy, by all means, use white flour!
Summer and I had these for lunch the first day I made them, but then we also enjoyed them for breakfast for the next few days. It's always nice when she loves a new recipe I make!
Banana Bread Pancakes
Makes 12 pancakes
Ingredients:
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 Tablespoon vanilla
3 bananas, mashed
2 Tablespoons melted coconut oil
1 banana, sliced
caramel topping (syrup)
1. In a large bowl, combine the flour, baking powder, salt, sugar, cinnamon and nutmeg.
2. Add the milk and vanilla to the dry ingredients and stir to combine. The mixture will be dry.
3. Stir in the mashed bananas and melted coconut oil until the batter is somewhat smooth.
4. Heat your griddle to medium heat.
5. Use a 1/3 cup measuring cup to scoop pancake batter onto the griddle. Top each pancake with 4 slices of banana. Cook 2-3 minutes, until bubbles form on top.
6. Flip the pancakes and cook a minute or two more.
7. Repeat with remaining batter.
Drizzle pancakes with caramel topping and serve hot.
