Enjoy these Banana Bread Pancakes straight off the griddle and served with maple syrup! You'll never have to decide between pancakes and banana bread again!
Why You'll Love these Banana Bread Pancakes
Banana Bread Pancakes Ingredients
Pancake FAQ
What can I do if my pancakes are raw inside? If your pancakes are golden brown on the outside but not cooked all the way through, you will need to reduce the heat! This will leave them time to cook properly.
My pancakes are not fluffy. What do I do? Add more baking powder!
Can I make these pancakes gluten-free? Yes, you can! Simply substitute the whole wheat flour with a gluten-free flour blend and ensure your oat flour is made from certified gluten-free oats.
Can I use a different type of sweetener? Absolutely. If you don't have coconut sugar, you can use brown sugar, maple syrup, honey, or another sweetener of your choice. Just keep in mind that the sweetness level might vary slightly.
Can I freeze these pancakes?Yes, these pancakes freeze well. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat in the toaster or microwave as needed.
What toppings go well with banana bread pancakes?Top these pancakes with sliced bananas, a drizzle of maple syrup, chopped nuts, a sprinkle of cinnamon, or even a dollop of yogurt for an extra special breakfast.
Can I add mix-ins to the batter?Certainly! Feel free to add mix-ins like chocolate chips, chopped nuts, or dried fruit to the batter for added flavor and texture.
Serving Ideas
Classic Toppings:
- Maple Syrup: Drizzle generously over the pancakes for that classic breakfast taste.
- Sliced Bananas: Enhance the banana flavor by topping with fresh banana slices.
- Nut Butter: Spread almond butter, peanut butter, or any nut butter for a rich, creamy addition.
- Yogurt: Add a dollop of Greek yogurt or plant-based yogurt for a tangy contrast.
Extra Special Additions:
- Chopped Nuts: Sprinkle with chopped walnuts, pecans, or almonds for added crunch.
- Fresh Berries: Add fresh blueberries, strawberries, or raspberries for a burst of flavor and color.
Freezing + Reheating Pancakes
Freezing Pancakes
- Allow the pancakes to cool completely after cooking.
- Arrange the pancakes in a single layer on a baking sheet. Ensure they are not touching each other to prevent sticking.
- Place the baking sheet in the freezer for about 1-2 hours or until the pancakes are completely frozen.
- Transfer the frozen pancakes to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- Label the bag or container with the date for easy tracking. Pancakes can be stored in the freezer for up to 2 months.
Reheating Frozen Pancakes:
- Microwave: Place a stack of pancakes (about 2-3) on a microwave-safe plate. Microwave on high for 20-30 seconds, or until heated through.
- Toaster: Pop the pancakes in the toaster and toast until warmed through and slightly crispy on the edges.
- Oven: Preheat your oven to 350°F. Place the pancakes on a baking sheet and cover with foil. Heat for about 10 minutes or until warmed through.
If you make these Banana Bread Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Banana Bread Pancakes
Ingredients
- 1 large ripe banana
- 1 large egg
- 1 tbsp coconut sugar
- 1 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 14 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
Instructions
- In a medium bowl, mash the ripe banana until smooth. Add the almond milk, egg, melted coconut oil (or olive oil), and vanilla extract to the mashed banana. Mix until well combined.
- In a large bowl, whisk together the whole wheat flour, oat flour, coconut sugar (or honey), baking powder, baking soda, salt, cinnamon, and nutmeg.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with coconut oil or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook until the other side is golden brown, about 1-2 minutes more.
