Banana Nut Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Almond milk: A dairy-free milk alternative that adds moisture and a subtle nutty flavor.

Vegetable oil: Adds moisture and helps to keep the pancakes from sticking to the skillet.

Banana: Provides natural sweetness and a soft texture to the pancakes.

Nuts: Adds a crunchy texture and nutty flavor; walnuts or pecans work well.

When mixing the flour, sugar, baking powder, and salt, make sure to sift them together to avoid any lumps and ensure an even distribution of the dry ingredients. This will help your pancakes achieve a lighter and fluffier texture.

• Flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.

• Sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich flavor and is vegan-friendly.

• Baking powder - Substitute with baking soda and vinegar: Use ½ teaspoon baking soda and 1 teaspoon vinegar to create the same leavening effect.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• Almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a great alternative for pancakes.

• Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Ripe banana - Substitute with applesauce: Applesauce provides moisture and sweetness, and is a good binding agent.

• Chopped nuts - Substitute with sunflower seeds: Sunflower seeds add a similar crunch and are a good nut-free alternative.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• Stack the pancakes with a small piece of parchment paper between each one. This makes it easier to separate them later.

• Place the stacked pancakes in an airtight container or a resealable plastic bag. Ensure all the air is squeezed out to maintain freshness.

• Store the container or bag in the refrigerator if you plan to eat the pancakes within 2-3 days. For longer storage, place them in the freezer.

• When freezing, label the container or bag with the date. Pancakes can be frozen for up to 2 months without losing their flavor and texture.

• To reheat refrigerated pancakes, use a microwave. Place a damp paper towel over the pancakes and heat for 20-30 seconds.

• For frozen pancakes, reheat in a toaster or toaster oven for a crispier texture. Alternatively, use a microwave, but increase the heating time to 60-90 seconds, checking halfway through.

• If you prefer, reheat pancakes in a preheated oven at 350°F (175°C) for about 10 minutes. Place them on a baking sheet in a single layer, covered with aluminum foil to prevent drying out.

• Serve the reheated pancakes with your favorite toppings, such as maple syrup, fresh fruits, or a dollop of vegan butter. Enjoy the same delicious taste as freshly made!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the banana nut pancakes on a baking sheet in a single layer.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until warmed through.

• Microwave Method:

  1. Place a stack of banana nut pancakes on a microwave-safe plate.
  2. Cover the stack with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30 seconds to 1 minute, checking halfway through.

• Toaster Method:

  1. Set your toaster to a low-medium setting.
  2. Place the banana nut pancakes in the toaster slots.
  3. Toast for 1-2 minutes, keeping an eye on them to avoid burning.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of vegetable oil or vegan butter to the skillet.
  3. Place the banana nut pancakes in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side or until warmed through.

• Mixing bowl: Use this to combine the dry ingredients and later to mix in the wet ingredients, mashed banana, and nuts.

• Whisk: This helps to thoroughly mix the dry ingredients and later to combine the wet ingredients smoothly.

• Measuring cups: Essential for accurately measuring the flour, almond milk, and vegetable oil.

• Measuring spoons: Use these to measure out the sugar, baking powder, and salt precisely.

• Fork: Handy for mashing the ripe banana until smooth.

• Spatula: Useful for folding in the mashed banana and chopped nuts into the batter.

• Non-stick skillet: This is where you'll cook the pancakes to ensure they don't stick and cook evenly.

• Ladle or ¼ cup measuring cup: Perfect for pouring the batter onto the skillet to ensure each pancake is the same size.

• Spatula or pancake turner: Necessary for flipping the pancakes once bubbles form on the surface.