Maple Banana Bread Pancakes
Prep time
Cook time
Total time
If you can't locate maple extract, you can substitute 1 tablespoon maple syrup. It will simply impart more sweetness and a little less maple flavor.
Author: McCormick Executive Chef Kevan Vetter
Serves: 3 servings
Ingredients
- 2 large ripe bananas
- 2 eggs
- 2 tablespoons packed brown sugar (can sub coconut sugar for less sweet)
- 2 tablespoons melted coconut oil (or your oil of choice)
- 1 tablespoon maple extract
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup all-purpose flour (can sub part wheat flour)
- 2 teaspoons baking powder
Instructions
- Heat a lightly greased griddle or skillet to medium heat.
- Put the bananas, eggs, brown sugar, oil, extracts, cinnamon, and salt in a large bowl, and beat with hand mixer until the bananas are mashed and everything is combined. Add the flour and baking powder, and stir until combined.
- Pour ¼ cup of batter per pancake onto the preheated griddle or skillet. Cook the pancakes about 2 minutes, or until they look golden around the edges and burst on the tops. Flip and cook about 1 minute more, or until golden brown.
- Serve warm with maple syrup, fresh fruit, jam, buttery spread, chopped nuts, or hemp seeds.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/banana-bread-pancakes