Looking for a fun breakfast recipe? These banana nut pancakes are delish, and super easy to make!
One of our favorite weekend traditions? A slow and lazy Sunday morning breakfast. I love the fact that we don’t have to hurry off to work and school and that we can try out different recipes. It’s the first time in our lives we’ve ALL had weekends off together, and we are loving it. We sleep in (which I guess is a relative term with young kids) and watch our favorite tv shows (aka Lydia watches cartoons). When everyone is ready, we brunch. Everyone helps decide on the menu, and it’s fun to brainstorm new ideas together. Lately? We’ve been on a pancake kick (and frankly this particular recipe is a great way to sneak banana in for our picky eater). From our red velvet pancakes (perfect for Valentine’s Day) to the eggnog pancakes we ate over the holidays…..pancakes are a mainstay for us and always a hit! One of our new favs is this banana nut pancakes recipe. It’s super easy to make, tastes great with Lactaid (which makes it totally dairy free and a win for me) and we always have leftovers for the breakfast on Monday mornings.
Dairy Free Banana Nut Pancakes
This recipe is an easy one for beginning cooks or kids who are old enough to make breakfasts on their own. In fact, Lydia has even gotten pretty good at helping with prep. If you want to move a little faster in the morning…..you can premix the dry ingredients and even preslice the bananas (Lydia helps with this using the kids’ knives we bought recently). All in all, without preprep it doesn’t take very long to make banana nut pancakes from start to finish (30 to 45 minutes at most).
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons vegetable oil for batter
1 1/4 cups LACTAID® Reduced Fat Milk
1/2 teaspoon vanilla extract
2 cups sliced bananas
6 more tablespoons vegetable oil, divided, for cooking*
pecans and maple syrup for garnishing
Combine dry ingredients (flour, sugar, baking powder, salt, nutmeg) and set aside.
In a medium bowl, combine 3 tablespoons of vegetable oil, eggs, Lactaid, vanilla extract and banana. Blend until combined completely.
Add dry mixture to bowl and blend until mixed.
Heat a griddle or pan, bake pancakes over medium-high heat.
Garnish with syrup and pecans.
A few tips: the batter cooks best when it has a few minutes to rest before adding to heat (wait about ten minutes to let it all get to room temperature), slightly overripe bananas tend to be softer and easier to use in this recipe (this is also a great use of those bananas that you may not want to eat on their own anymore).