I can’t stop making these, they are like healthy banana bread for breakfast!
I swapped out my usual oatmeal with bananas and peanut butter breakfast for these pancakes and have lots of fun mixing and matching ingredients.
I’ll skip right to the basic banana recipe, followed by video and photo instructions, then the backstory and ways to modify.
I hope you enjoy!
Banana Pancakes
Makes about 8 (3-4″) pancakes
4 each Bananas (about 550g) (can replace up to 75% with
pumpkin puree)
2 TB Nut or seed butter (tahini, pb, sunflower, pumpkin, etc)
1 TB Apple Cider Vinegar
1/4-1/2 cup Water/plant-based milk (depends on the size of the
bananas)
1 tsp Vanilla
2 cups Oats, blended into powder (Or a blend of oat, almond,
wheat, or your favorite GF flour)
1 TB Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Nutmeg
1/4 tsp Clove
1 cup Chocolate Chips and/or Blueberries
You can blend everything together, adding enough liquid so it’s smooth and batter-consistency.
The original recipe calls for only the bananas, nut butter, and oats, and water blended together. It can be as simple as that!
The following directions I used half banana and half pumpkin puree.
I blend the dry ingredients together, then blend/mix all the wet ingredients together and add the dry. A little more like a classic pancake recipe. It’s really up to you which you prefer.
Video Overview:
Photo Directions:
Preheated pan should be at medium-low
Cook until they are golden on each side and bounce back in the middle when you poke it.
These were for a birthday movie night, so we put candles on top 🙂
Due to the size difference of bananas, how fine the oats are blended, and other small factors, these can turn out a little different each time. Don’t worry! They come out sooooo good about 90% of the time.
I modified this recipe from one blending only bananas, oats, tahini, and water all together. They are great that way, more dense and simple. I decided I wanted to make them more like classic pancakes by adding spices and leavening.
I accidently discovered that I prefer blending the wet and dry separately then mixing them together. I was visiting my Great Aunt Julie in Albuquerque, NM and wanted to make them for breakfast. To make a batch big enough for all of us in her tiny glass blender, I needed to separate them. It was the best modification I could have imagined!
Blending the bananas makes them more like a liquid, and they add just enough sweetness.
When adding pumpkin, I’ve realized they aren’t as sticky as bananas, and can fall apart more easily. That’s why I’ll only add up to 75%. In that case, I use 1 can of pumpkin puree and 1 banana. If you do want to make them 100% pumpkin, make sure to add at 1-2 TB flax meal, or egg replacer.
If you batter is too chunky, and closer to stiff oatmeal, it’s ok to add more water after the wet and dry are mixed together. Because we aren’t using glutenous flour, the risk of overmixing causing it to be too tough doesn’t really apply. You’ll only want to make sure you aren’t whisking all the lovely bubbles out, so be efficient when adding more liquid.
If it’s too wet and you have a hard time flipping them, it’s ok to add a little more flour if need be.
Some images of how they might look depending on how you make them:
I hope you love this recipe as much as I do!
Check out my Instagram and Facebook for more information on home cooking this month!
Visit my Blog for more info on meal preparation, as well as other interesting topics and ideas!
Have a wonderful day!
– Laura
laura@heartcenteredholistic.com
Instagram: @heartcenteredholisitic
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