Hello everyone, it’s Jenny from Honey and Birch. This month I am here to share a recipe that is perfect for weekend breakfast or brunches. Saturday mornings are made better with pancakes and these banana almond pancakes are the perfect way to start your weekend. Also, if you have a few overripe bananas on your counter, this is a fun alternative to banana bread for using them.
Banana Almond Pancakes
To make these pancakes, grab a medium bowl and add all of your dry ingredients to it. Whisk them together really well so that you add air and eliminate any bumps. Then use a spoon to make a well in the center and add all of your wet ingredients. Stir everything together (I usually grab my favorite wooden spoon for this) until combined and then stir the mashed bananas and almonds into the batter.
Alternatively, if you would prefer to use a boxed pancake mix, follow the instructions on the back of the box and add in the bananas and almonds after combining the dry and wet ingredients.
Once you have your batter ready, it’s time to start making pancakes. This is my favorite part. Make sure your pan/griddle is piping hot before ladling your first pancake on to it. Also, make sure it is well-greased first.
You should flip when bubbles pop and form holes that stay open on the surface of the pancake. Be patient; you will have a better pancake if you can wait.
After you have your stack of pancakes cooked, top them with fresh banana slices, almond slivers and a whole lot of syrup. Syrup for days is my breakfast motto.
This recipe makes 12 pancakes and is easy to double if you are cooking for a big group. Enjoy!
Banana Almond Pancakes Recipe
- 1½ cups all-purpose flour
- 3½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1¼ cup milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 ripe-over ripe bananas, mashed
- ½ cup chopped almonds
- In a large bowl, combine the flour, baking powder, salt and sugar with a whisk. Make a hole in the center and add the milk, egg, vanilla extract and butter. Stir until well combined and the batter is smooth. Fold in the mashed bananas and almonds.
- Heat a skillet or frying pan over medium high heat. Grease the surface with oil or additional butter and use ¼ cup scoops when pouring the batter. Brown on both sides and serve hot with butter and syrup.
Looking for more breakfast recipes? Try these pancakes too!