Fluffiest Banana Bread Pancakes

Never have I ever made a pancake stack as THICK as this 😍

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Vegan breakfast items can be tricky. Often times I’ve found that waffles/hotcakes that are made with oats end up incredibly dense. As much as I appreciate the nutritional virtues of cooking with oatmeal, the last thing I want is a solid lump that will sit in my stomach for hours.

While these pancakes are filling (thank you, walnuts), they do not feel heavy in the slightest. One trick I’ve found in maintaining this airy structure is to not flip them too frequently in the pan; just once to evenly cook will do the trick.

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These are equally delicious when made with whole wheat pastry or gluten-free flour. Feel free to mix up additions as well. I threw in chocolate chips (Dan’s favorite) for half of this batch and it was a delight. Be sure to slightly tuck them into the batter so that chocolate pieces do not burn.

In my opinion, maple syrup is an essential serving accompaniment here. Also good options: banana slices, nut butter, or berries. Let you imagination run wild!

This recipe was inspired by Minimalist Baker and yields 6-8 pancakes. Feel free to double the measurements if you’re serving a crowd!

Ingredients:

  • 1 and 3/4 cups whole wheat pastry flour, or gluten-free flour blend
  • 1/4 cup almond flour, or just more of the first flour you used
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 very ripe medium/large banana, peeled and mashed
  • 1 and 1/2 TBS melted coconut oil
  • 1 TBS vanilla extract
  • 1 – 2 TBS maple syrup, per your sweetness preferences
  • 1 cup + 3 TBS almond milk
  • 1/3 cup walnuts, chopped
  • 1 TBS oats
  • To serve: maple syrup, banana slices, nut butter, berries, coconut shavings, vegan butter

Method:

  1. Add flour, almond flour, baking powder, salt, and spices to a large bowl. Whisk and set aside.
  2. In another bowl add mashed banana, coconut oil, vanilla, maple syrup, and almond milk. Stir to combine.
  3. Slowly add wet ingredients to dry and mix until cohesive but not overworked. Fold in walnuts and oats. If your mixture seems very dry, feel free to add another splash of almond milk. It should be fairly thick but pourable.
  4. Heat a lightly oiled nonstick skillet over medium heat. Once hot, drop 1/3 scoops of batter onto the pan, smoothing into a circle with the back of a spoon. Cook for about 3 minutes per side, until slightly crisp and golden. Flip and cook 3 minutes more.
  5. Serve with toppings of choice! These freeze really well for an easy weekday treat. I hope you love them!

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Fluffiest Banana Bread Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 pancakes
 
The Banana Bread Pancakes are easy like Sunday morning! Best enjoyed while listening to Jack Johnson.
Ingredients
  • 1 and ¾ cups whole wheat pastry flour, or gluten-free flour blend
  • ¼ cup almond flour, or just more of the first flour you used
  • 1 TBS baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • 1 very ripe medium/large banana, peeled and mashed
  • 1 and ½ TBS melted coconut oil
  • 1 TBS vanilla extract
  • 1 - 2 TBS maple syrup, per your sweetness preferences
  • 1 cup + 3 TBS almond milk
  • ⅓ cup walnuts, chopped
  • 1 TBS oats
  • To serve: maple syrup, banana slices, nut butter, berries, coconut shavings, vegan butter
Method
  1. Add flour, almond flour, baking powder, salt, and spices to a large bowl. Whisk and set aside.
  2. In another bowl add mashed banana, coconut oil, vanilla, maple syrup, and almond milk. Stir to combine.
  3. Slowly add wet ingredients to dry and mix until cohesive but not overworked. Fold in walnuts and oats. If your mixture seems very dry, feel free to add another splash of almond milk. It should be fairly thick but pourable.
  4. Heat a lightly oiled nonstick skillet over medium heat. Once hot, drop ⅓ scoops of batter onto the pan, smoothing into a circle with the back of a spoon. Cook for about 3 minutes per side, until slightly crisp and golden. Flip and cook 3 minutes more.
  5. Serve with toppings of choice! These freeze really well for an easy weekday treat. I hope you love them!

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