Buttermilk Banana Pancakes

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Optionally, I added in some dark chocolate chips and walnuts for crunch, but these are great as is also, or get creative with your own add-in’s!

These Buttermilk Banana Pancakes were the most requested breakfast from my son, Ryan. It was a great way to start a day of school (or play) and we even had them as “breakfast for dinner” many nights. It all began with a recipe for “The Perfect Pancakes” in a magazine (can’t remember which one) years ago that I tried and decided that yes, they WERE the perfect pancakes. (After I tweaked it a little with some healthier add-in’s!😉)

Over the years of making them so often, I had memorized the recipe. Well, unfortunately after a few moves, my son beginning his new chapter of life as a Marine, and my fading memory…I went to make them for my step-kids one weekend and drew a blank! I tried my best to find the magazine recipe and failed. So, I made it my mission to replicate the recipe and after a few attempts…success! (I remembered all the ingredients, just the amounts had slipped my mind.) The only thing I always altered from the magazine was switching vanilla extract for almond extract, swapping the processed sugar for a banana and adding dark chocolate chips and walnuts for a little protein and healthy fats. I wanted to make it a little healthier and sustaining for my growing boy and give him all the brain food he needed to power him through morning classes. Fluffy, full of flavor, fulfilling and much healthier than a normal version with processed sugar. This recipe makes 15 four inch diameter pancakes.

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Let’s begin!

Ingredients:

• 2 cups all-purpose flour

• 2 large eggs

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 banana, very ripe

• 1/2 tsp almond extract

• 2 cups buttermilk

• Butter or non-stick spray

Optional add-ins: Dark chocolate chips (1/2 cup), walnuts, pecans (1/2 cup) or get creative!

Instructions:

Preheat a large skillet or griddle to med-low heat.

Mash the banana in a small bowl and set aside.

Combine all dry ingredients together in a large bowl with a whisk and set aside.

In a medium bowl, slightly beat eggs, then add buttermilk, almond extract and mix until just combined.

Next, add wet mixture to flour mixture and mix with a fork just until large lumps disappear. (batter will still have small lumps, which is ok and they will later disperse when cooking.)

This is how your batter should look (shown in photo, right)

Let batter rest for 3-5 minutes, then proceed to next step.

Gently fold in mashed banana and any extra add-in’s you want to add such as chocolate chips or walnuts.

Now you are ready to cook the batter. Add a dollop of butter to skillet or spray with nonstick cooking spray.

Use a 1/3 cup size measuring cup to scoop out batter onto preheated skillet.

Cook for 2-3 minutes, checking for small bubbles to appear on edges.

You can also gently lift an edge with spatula and check if golden brown in color.

Flip pancakes and cook one minute more or until when middle of pancake is pressed with spatula it springs back to shape.

Serve immediately with pure maple syrup and garnish with fresh fruit, if desired.

Fun Fact: Pure maple syrup contains numerous antioxidants and score lower on the glycemic index, so it’s ALWAYS a better choice than it’s high fructose corn syrup rival. Also, did you know that high fructose corn syrup is banned in many countries…that should tell you it’s BAD!

Enjoy!

💜Julie

Yield: 15

Author: Julie Butler

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Buttermilk Banana Pancakes

Fluffy, full of flavor, fulfilling and much healthier than a normal version with processed sugar, these Buttermilk Banana Pancakes will start your day off right! Add in some dark chocolate and walnuts to make a hearty complete breakfast with brain fuel to last all morning. Makes 15 four inch pancakes.

Prep time: 5 MinCook time: 4 MinInactive time: 3 MinTotal time: 12 Min

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 banana, very ripe
• 1/2 tsp almond extract
• 2 cups buttermilk
• Butter or non-stick spray
• 1/2 cup dark chocolate chips (optional)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat a large skillet or griddle to med-low heat.
2. Mash the banana in a small bowl and set aside.
3. Combine all dry ingredients together in a large bowl with a whisk and set aside.
4. In a medium bowl, slightly beat eggs, then add buttermilk, almond extract and mix until just combined.
5. Next, add wet mixture to flour mixture and mix with a fork just until large lumps disappear. (batter will still have small lumps, which is ok and they will later disperse when cooking.)
6. Let batter rest for 3-5 minutes, then proceed to next step.
7. Gently fold in mashed banana and any extra add-in’s you want to add such as chocolate chips or walnuts.
8. Add a dollop of butter to skillet or spray with nonstick cooking spray.
9. Use a 1/3 cup size measuring cup to scoop out batter onto preheated skillet.
10. Cook for 2-3 minutes, checking for small bubbles to appear on edges.
11. Flip pancakes and cook one minute more or until when middle of pancake is pressed with spatula it springs back to shape.
12. Serve immediately with pure maple syrup and garnish with fresh fruit, if desired.

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Tag @inspirationapron on instagram and hashtag it #buttermilkpancakes