BANANA NUT PANCAKES WITH PANCAKE MIX RECIPES

PANCAKE RECIPES - BBC GOOD FOOD

Pancake recipes - BBC Good Food image

We have all the sweet and savoury pancake recipes you need for Shrove Tuesday, or simply for a weekend breakfast or bunch.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

HEALTHY BANANA PANCAKES - LIFE MADE SWEETER | GLUTEN-FREE ...

Healthy Banana Pancakes - Life Made Sweeter | Gluten-Free ... image

These Healthy Banana Pancakes are light, thick, fluffy and will have you licking your plate clean! Gluten-free pancakes loaded with banana bread flavor paired with sweet caramelized bananas in this protein-packed breakfast or brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with vegan options.

Provided by Kelly

Categories Breakfast

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 18

Ingredients

2 large eggs
1 egg white (whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes))
4 tablespoons mashed ripened banana
2 tablespoons unsalted and creamy cashew butter
2 tablespoons coconut sugar (or preferred granulated sugar/sweetener)
2 tablespoons unsweetened almond milk (or preferred milk)
½ teaspoon apple cider vinegar
½ teaspoon pure vanilla extract
½ cup super-fine blanched almond flour (sift or use a fork to fluff it up first if you see any clumps)
2 tablespoons tapioca flour (sift or use a fork to fluff it up first if needed)
1 ½ tablespoons coconut flour (sifted or fluffed if needed)
1 teaspoon baking powder
⅔ teaspoon ground cinnamon
avocado oil spray (or ghee, for griddle)
1-2 small bananas (cut into ½-inch rounds)
⅔ tablespoon vegan butter (or coconut oil (refined for no coconut flavor), ghee or unsalted butter (if not dairy-free))
⅔ tablespoon maple syrup
½ teaspoon ground cinnamon

Steps:

Beat the eggs in a large bowl, then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
Slowly add almond flour, tapioca flour, coconut flour, baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps it thicken up.
Meanwhile, make the banana topping. In a small nonstick saucepan or skillet, melt the vegan butter (or coconut oil) over medium-low heat. Stir in the maple syrup and cinnamon. Add the bananas in a single layer and cook on each side for 1-2 minutes (or until golden). Set aside for topping.
Preheat a griddle or a large skillet on medium-low/medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Drop scant ¼-cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes, or until golden brown and the middle is cooked through.
Serve with maple syrup, caramelized bananas, melted ghee/vegan butter or whipped coconut cream, if desired.

Nutrition Facts : ServingSize 1 pancake, Calories 183 kcal, CarbohydrateContent 18 g, ProteinContent 6 g, FatContent 9 g, FiberContent 3 g, SugarContent 7 g

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