Banana Cinnamon Pancakes
These banana cinnamon swirl pancakes are an easy, plant-based twist on traditional banana pancakes, featuring almond butter and maple syrup for the swirl and making a decadent breakfast.
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Servings: 8
Ingredients
For the banana pancakes
- 1 (120 g) large peeled banana
- 1 cup (110 g) gluten-free rolled oats
- 1 cup (240 ml) plant-based milk I use unsweetened soy milk
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon coconut oil
For the cinnamon swirl
- 1 tablespoons almond butter
- 1 tablespoons maple syrup
- 2-3 teaspoons plant-based milk of choice I use unsweetened soy milk
- 1 ½ teaspoon cinnamon
Instructions
Blend: Add the banana, oats, plant milk, baking soda, vanilla extract, and salt to a blender (or to a bowl if using an immersion blender). Blend until smooth. Let it thicken while you make the cinnamon mixture.
Cinnamon mixture: In a bowl combine the almond butter with the maple syrup and cinnamon. Add in the plant milk and stir. The mixture should come out of a spoon in a slow drizzle. If it's too thick, add another teaspoon of plant milk. Transfer the mixture to a piping bag or a zip bag and cut off the edge to form a small hole.
Cook: Heat a nonstick pan with coconut oil. Pour in the batter and make swirls with the cinnamon mixture on top of each pancake. Cook over medium heat for 2 minutes or until the center is set.
Flip: Run a spatula under the pancakes and flip them. Let them cook for only 20-30 seconds (set a timer if necessary) to prevent the swirl from burning. If your pan seems too hot, remove it from the heat during those 30 seconds. Repeat with the remaining batter.
Notes
Note that you'll have some leftover cinnamon mixture. You can drizzle it on top of the pancakes or add it to your favorite porridge.
Nutrition
Calories: 87kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Fiber: 2g | Sugar: 4g
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