On a chilly morning, warm fresh banana bread pancakes are the best. These pancakes are light, fluffy and filled with banana bread flavor! Top them with this one of a kind syrup and enjoy.
Banana Bread Pancakes
3 bananas, mashed
1/2 teaspoon vanilla
1 cup milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup regular flour
1/2 cup whole wheat flour (you can use a full cup of either or, I just like the mixture)
1 1/2 teaspoons cinnamon
2/3 cups walnuts, chopped (optional)
1 tablespoon butter or oil (for each pan of pancakes)
Mash the three bananas until soft and easily stirred. Add in vanilla, milk, egg and combine. Next is the baking powder and soda, both (or either) flours and cinnamon. Stir until all the ingredients are incorporated. Add nuts last and stir.
Cook over medium to low heat until bubbles begin to form on one side and flip, or about 5 minutes on each side.
Tip: Use 1 full tablespoon butter/oil to cook your pancakes and help them not stick.
Cinnamon Maple Yogurt Drizzle
2 heaping tablespoons Greek yogurt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1/3 cup maple syrup
Combine ingredients in a small bowl until smooth and well mixed.
The 4th of July is my end all be all most favorite holiday around! Watching fireworks makes me feel all the feels. I love the all day anticipation of the show and cannot wait to partake this evening!
Before the festivities, drinks and fireworks, these pancakes are a must! Filled with red strawberries, white vanilla yogurt chips and blueberries, your breakfast can be as patriotic as the rest of your day.
Red, White and Blueberry Pancakes
2 overripe bananas, mashed
1 1/2 cups blueberries and diced strawberries
1 scoop protein powder
2 tablespoons vanilla yogurt chips
1/4 baking powder
Mix the mashed bananas and eggs together first, followed by the protein powder and baking powder and combine the rest of the ingredients.
2 tablespoons oil (I like coconut) for the pan
1/4 cup plain Greek yogurt
pinch of cinnamon
1/4 teaspoon vanilla
1 tablespoon honey
2 tablespoon maple syrup
Combine in a separate bowl to spoon on top of the pancakes.
Heat two tablespoons oil to a pan to medium heat. Add pancake batter and cook for a couple minutes on each side. Top with syrup topping, slivered almonds and a few fresh blueberries to finish it off.