Banana Almond Pancakes
These pancakes have become our favorite breakfast food to eat at home.
After you try to make them, you’ll definitely understand why….
They are soft and fluffy, and they have just the right amount of sweetness.
The nice thing about this wonderful recipe is that you can really play with it to make it your own, I used all types of different flours and different additions to the recipe to make it more healthy and nutrients packed for my young son.
The flour mix in this recipe is entirely up to your choice. Instead of the all-purpose flour, you can use spelt flour/ whole wheat flour/ gluten-free flour.
Instead of the almond flour, I tried a variety of flours and everything came out good. For example, Flax meal/ banana flour/ coconut flour/ hazelnut flour, pretty much any other flour you can find.
Almond flour is incredibly tasty and nutritious. It is particularly rich in vitamin E and magnesium so it adds a nice nutritional value to a sweet and delicious breakfast. Almond flour is also low in carbs yet high in healthy fats and fiber which is better for you blood sugar. It is a great alternative for gluten-free baking.
Whenever I go in the kitchen, weather it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
This recipe is for an old time classic breakfast food that is sure to help you start your day right, that's why I believe this recipe's song is Lovely Day by Bill Withers
Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 25 small cakes
- 170 g all purpose flour
- 50 g almond flour *
- 1.25 tbsp of baking powder (15 g)
- 45 ml olive oil
- 300 ml non-dairy milk (I use ripple’s pea milk)
- Pinch of table salt
- 60 g of pure maple syrup
- 3 a little over ripe bananas
- 1 tbsp of vanilla extract
In a mixing bowl, smash the bananas until they reach a paste like texture (some lumps are ok if you don’t mind them in your pancake) .
Add the milk and whisk well until well combined. Add the olive oil, the maple, the vanilla extract and the salt and mix.
Sift the flours on top of the banana mixture, add the baking powder. Whisk well and stop as soon as well combined.
Heat the frying pan on medium heat. Spray or spread your preferred frying oil (you will need a very very small amount if you are using a nonstick pan).
Use the ladle to pour equal sized circles on to the pan (I like to use a small ladle and make myself mini pancakes), At this point, add any additions you would like to put in (chocolate, blueberries, etc.)
After roughly 2 minutes, when the pancake batter starts to bubble all over, turn over the pancakes and wait another 2 minutes.
Enjoy your fresh batch of nutritious, soft, fluffy and delicious pancakes with your favorite pancake topping.
I used this recipe a lot to give to my son when he was a baby / toddler, I used to change the flour every time to try and give my son different nutrients in a combination that he always liked. I used flaxseed meal / hazelnut flour, coconut flour, spelt flour or any other flour you like. I also added chia and hemp seeds to the mixture to boost their nutritious value.
Have you already tried it?
Go ahead, share your version with me, tag #pwildflour
Similar recipes that might interest you.
Let me know what you think of the recipe :)
AMAZON ASSOCIATES DISCLOSURE
Purplewildflour.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites
- almond, banana, Best of vegan, Breakfast, Cake, pancakes, plant based, Vegan, Vegan cake, Vegan Desserts, Vegan recipe