Almond Butter Banana Pancakes

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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These Almond Butter Banana Pancakes are a delightful twist on your classic breakfast staple. They bring together the nutty richness of almond butter and the natural sweetness of ripe bananas to create a nourishing and satisfying morning treat. Perfect for a lazy weekend brunch or a quick weekday breakfast!

Ingredients for Almond Butter Banana Pancakes

Bananas are the star here, providing natural sweetness and moisture. Choose ones that are ripe with brown spots for the best flavor and texture. Almond butter adds creaminess and a subtle nutty flavor while packing in healthy fats and protein. Make sure to stir your almond butter well if it’s separated. Eggs act as a binder, giving structure to the pancakes. Baking powder helps them rise a bit, ensuring they’re light and fluffy. A dash of vanilla extract enhances the flavor, and a pinch of salt balances the sweetness.

Tips & Tricks

  • Ensure your bananas are ripe for the best texture and sweetness.
  • If your batter seems too thick, add a splash of milk or water to thin it out.
  • A non-stick skillet is essential to avoid burning or sticking.
  • Adjust the heat if the pancakes are browning too quickly on the outside before cooking through.

Serving Suggestions

These pancakes are delightful with a handful of fresh berries or a drizzle of honey. For an extra touch of indulgence, try topping them with a dollop of Greek yogurt or a sprinkle of chopped nuts. Pair them with a glass of freshly squeezed orange juice for a refreshing contrast.

Frequently Asked Questions

Can I use peanut butter instead of almond butter?
Absolutely! The flavor will be slightly different, but peanut butter works just as well.
How can I make these pancakes vegan?
You can replace the eggs with a flaxseed or chia seed substitute, although the texture might be a bit different.
Can I freeze the pancakes?
Yes, these pancakes freeze well. Let them cool completely, then store in an airtight container or zip-lock bag. Reheat in the toaster or microwave.

Almond Butter Banana Pancakes Recipe Walkthrough

Start by mashing your ripe bananas in a medium bowl until they’re nice and smooth. You’re aiming for a thick, somewhat lumpy mush, but try to eliminate any big chunks. Add in the almond butter, eggs, baking powder, vanilla extract, and salt. Whisk everything together until you have a smooth, cohesive batter. It should be pourable but thick.

Preheat a non-stick skillet over medium heat. Give it a light coating of coconut oil to prevent sticking. Once heated, pour about 1/4 cup of batter onto the skillet for each pancake. Let them cook without disturbing until bubbles form on the surface and the edges appear set, roughly 2-3 minutes. Flip with confidence and cook the other side for about 2 more minutes, or until they’re a lovely golden brown.

Once cooked, move them to a plate and repeat with the remaining batter. Serve them hot with toppings of your choice.

Why You'll Love This Recipe

  • Quick to make with just a few ingredients.
  • Gluten-free and packed with protein.
  • No added sugar — naturally sweetened by bananas.
  • Minimal cleanup required.
  • Perfect for both kids and adults.

Ingredients

2 ripe bananas
1/2 cup almond butter
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Coconut oil for cooking

Step-by-step Instructions

1. In a medium bowl, mash the ripe bananas until smooth.
2. Add the almond butter, eggs, baking powder, vanilla extract, and salt to the bananas and whisk until fully combined and smooth.
3. Preheat a non-stick skillet over medium heat and lightly grease with coconut oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 2 minutes or until golden brown.
6. Serve warm with your favorite toppings such as fresh berries or a drizzle of honey.

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