Pancakes are one of my comfort foods… breakfast, lunch or dinner! This recipe for whole wheat almond butter banana pancakes (whew, that’s a mouthful) is a healthy, tasty option for any time of day. Eat a tall stack guilt-free, and start your morning off with nutrient rich fuel to keep you full and going strong for hours. The best part is that they don’t even taste “healthy”! Win, win for everyone!
- 1-1/2 cups whole wheat flour
- 1/4 tsp salt
- 1-1/2 tsp baking powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 large egg (or 2 egg whites), slightly beaten
- 1 cup milk
- 2 ripe bananas, mashed
- 2 tbs packed dark brown sugar (or light brown)
- 1/4 cup of almond butter (could substitute for 1/4 cup Greek yogurt)
- Butter for the pan (and the pancakes!)
- 1/2 cup chopped pecans, walnuts, or almonds
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup fresh fruit- raspberries and blueberries are delicious with this recipe!
- 1/4- 1/2 cup old-fashioned oats
Total Servings: 7-8 pancakes. This recipe can easily be doubled for a larger family.
- Start by mashing bananas, sugar, and vanilla
- Add almond butter, egg, milk and stir until thoroughly mixed
- In a separate container, combine flour, baking soda, baking powder, cinnamon, and salt
- Slowly add dry mixture to wet ingredients, stirring continuously until mixed. Do not over stir. It will make your pancakes dry and tough. No thanks…
- Set your stovetop to medium heat and coat the skillet with a thin layer of butter. If you are making pancakes for the family, go ahead and get out the griddle!
- Once warm, drop about 1/4 cup batter and cook until edges look firm and the center bubbles (about 1 minute). Flip and repeat on the other side for about another minute.
- Can use lactose milk substitute in this recipe (almond, soy, cashew, coconut)
- Replace traditional syrup with coconut nectar… It really is tasty!