Eggless Banana Bread Pancakes
This eggless recipe brings the comforting flavor of banana bread to your breakfast table. It makes wonderfully soft, delicious pancakes everyone will love.
Ingredients
- 1/2 cup Walnuts, Chopped
- 1 1/2 cups All Purpose Flour
- 2 tbsp Light Brown Sugar
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 2 Very Ripe Medium Bananas (About 2/3 Cup Mashed)
- 1 cup Milk
- 3 tbsp Unsalted Butter, Melted
- 1 tsp Pure Vanilla Extract
- 1 tbsp Butter, For Greasing
- 1 Banana, Sliced, For Serving
- 1/2 cup Maple Syrup, For Serving
Instructions
- Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate to cool.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, mash the bananas until mostly smooth with a few small lumps. Whisk in the milk, melted butter and vanilla until well combined.
- Pour the banana mixture into the dry ingredients and fold until just combined, then fold in the toasted walnuts. Let the batter rest for 5 minutes. It will be thick, which is exactly what you want.
- Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and gently spread it into a 4-inch circle with the back of the measuring cup.
- Cook for about 3 minutes, until bubbles form and the edges look set, then flip and cook for 2 minutes more. The natural banana sugars brown quickly, so keep the heat moderate to let the centers cook through before the outside gets too dark.
- Serve warm, topped with sliced banana and a generous drizzle of maple syrup.
Nutrition
Serving: 1servingCalories: 636kcalCarbohydrates: 95gProtein: 10gFat: 24g
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