Banana Bread Pancakes

Bring two favorite breakfast meals together with banana bread pancakes. They are easy, healthy, and only need one pan!

One of our favorite things to make is banana bread. We make it at least 2-3 times per month. Knowing that we love that flavor, I wanted to try something new. We’ve made banana bread dessert bars and banana bread cheesecake.

This time, it was time to try to make some pancakes! The boys love when we have pancakes for breakfast. Sometimes we like to vary it with chocolate chips pancakes or crepes. But these banana bread pancakes were a true winner!

They have all the delicious flavors of banana bread, but in a pancake form.

Banana Bread Pancakes Step by Step

Ingredients

• 2 1/2 cups self-rising flour
• 2 cups almond milk
• 2 cups almonds, chopped (optional)
• 2 small bananas, mashed
• 1/2 cup coconut oil
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• Maple Syrup

Preparation

In a mixing bowl, stir all ingredients except syrup on low until just combined.

Switch to high for one minute to make fluffy pancakes.

Grease and heat a nonstick flat skillet over medium heat. Scoop about 1/3 cup of batter for each pancake and pour it onto the skillet.

Cook the pancakes until the bubbles start to pop and they are brown on the bottom, about 3-5 minutes. Carefully flip and cook the other side until browned and cooked through, another 3-5 minutes.

Serve with syrup and top with chopped pecans if desired.

Banana Bread Pancakes Leftovers

Store leftover banana bread pancakes in an airtight container in the refrigerator. They will keep for up to 2 days. Reheat by placing in a toaster or on a flat pan over medium heat until warmed through.

Recipe

Banana Bread Pancakes

Bring two favorite breakfast meals together with banana bread pancakes. They are easy, healthy, and only need one pan!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Course:

Breakfast

Cuisine:

American

Diet

Vegetarian

Keyword:

banana

|

banana bread

|

pancakes

Dietary Needs:

Dairy-Free

|

Egg-Free

Cooking Method:

One-Pan Meals

Servings: 14 pancakes

5 from 2 votes

Ingredients

• 2 1/2 cups self-rising flour
• 2 cups almond milk
• 2 cups almonds (chopped (optional))
• 2 small bananas (mashed)
• 1/2 cup coconut oil
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 1 tsp nutmeg
• Maple Syrup

Recommended Equipment

• Stand Mixer
• Flat Pan

Instructions

• In a mixing bowl, stir all ingredients except syrup on low until just combined
• Switch to high for one minute to make fluffy pancakes
• Grease and heat a nonstick skillet over medium heat
• Scoop about 1/3 cup of batter for each pancake and pour it onto the skillet
• Cook the pancakes until the bubbles start to pop and they are brown on the bottom, about 3-5 minutes
• Carefully flip and cook the other side until browned and cooked through, another 3-5 minutes
• Serve with syrup and top with chopped pecans if desired

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Nutrition Facts

Banana Bread Pancakes

Amount Per Serving (1 pancake)

Calories 316 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g40%

Trans Fat 1g

Sodium 49mg2%

Potassium 239mg7%

Carbohydrates 33g11%

Fiber 4g16%

Sugar 11g12%

Protein 7g14%

Vitamin A 12IU0%

Vitamin C 1mg1%

Calcium 111mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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