Banana Maple Nut Pancakes can be a perfect back to school serve!
Warm breakfasts can be hard to make during the busy school weeks.
This recipe is scrumptious and needs NO syrup on top.
It can be made on weekends & frozen ahead.
All you have to do is pop them in the toaster for an easy weekday out the door…
Banana Maple Nut Pancakes by Jodie Fitz
1 egg, large
1 ripe banana
4 oz. cinnamon applesauce
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon baking powder
¼ white whole-wheat flour
¾ all purpose unbleached flour
½ cup walnuts
½ cup milk
Non-stick cooking spray
In a bowl, peel & mash the ripe banana with a fork. Add in the egg, maple syrup, cinnamon applesauce and vanilla extract; whisk the ingredients together.
Place the nuts into a mini chopper or food processor & finely chop them.
Add the baking powder, flours and finely chopped walnuts to the wet ingredients and continue to whisk the ingredients together. Slowly whisk in the milk.
Over medium to low heat, cook the pancakes on a griddle or like pan with non-stick cooking spray until both sides are toasted and the center if fully cooked.
How many will this recipe make? Great question! It really depends on how big you make your pancakes. I use a medium sized cookie scoop, which makes a four-inch pancake. This recipe makes approximately 1 dozen four inch pancakes.
Freeze Ahead! Everyone loves a warm breakfast, but weekdays don’t always allow for making a recipe like this. We prep them on a weekend & then freeze what ever is left. Simply wrap each fully cooled pancake in parchment paper and then place all of the wrapped pancakes into a freezer bag or other airtight container. Take out what you need on any given day, pop them in the toaster & eat them on the run for an easy out the door.
Toppings? We love these just the way they are! However, you can top with peanut butter, syrup or a yogurt glaze if desired.
Nut allergies: Simply omit the nuts and follow the rest of the recipe for an equally tasty bite.
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