I’ve always loved Banana Nut Muffins.
I’ve also always loved pancakes. I think I’ve made that fairly obvious through my overflowing Pancakes & Waffles recipe page.
Almost every saturday, I wake up at about 8:30 a.m., throw on some sweatpants, and tramp downstairs to whip myself up a batch of pancakes. Now, I get bored really easily, especially when it comes to food. So, I’m always trying to come up with new and original pancake recipes.
And I think I’ve finally found my favorite one.
This time, I decided to combine my favorite type of muffin with my favorite breakfast food. And believe me, I was definitely successful. This recipe creates a stack of fluffy, hearty pancakes that’ll leave you satisfied for hours. But they taste exactly like a classic banana nut muffin.
You’re probably wondering why I went through the trouble of creating a pancake that tastes like a banana nut muffin, instead of just making banana nut muffins. Well, personally, I can’t be trusted with an entire batch of banana nut muffins. And on top of that, they’re just plain time consuming to make. These pancakes can be whipped up in less than 15 minutes and they’re packed with healthy fats & plenty of protein, so they’re completely guilt-free. In fact, it’s actually beneficial to eat these!
So why not treat yourself, and your body, and enjoy a hearty & healthy banana nut pancake straight off the griddle?
Hearty Banana Nut Pancakes
- 1/4 c old fashioned oats
- 1/4 tsp cinnamon
- 1/8 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tbs stevia (or 1/2 tbs sugar)
- 1/4 tsp honey
- 1 egg (separated)
- 2 tbs milk of choice (I used almond milk)
- 1/2 tsp melted coconut oil (if you don’t mind the taste of fat-free pancakes replace w/ 1 tsp applesauce)
- 1/2 banana
- 1 tbs walnut pieces
- pinch of cream of tartar
Blend 1/4 c oats in a blender, coffee grinder, or food processor until smooth. Pour into a small bowl and combine with cinnamon, baking powder, and stevia. Stir in vanilla extract, milk, honey, and melted coconut oil (or applesauce). Separate a large egg and whip the egg white on high in a large bowl with a mixing attachment (or hand mixer). Once soft peaks have formed, add pinch of cream of tartar and continue to whip for 4 minutes, until hard peaks have formed. Mash 1/4 a banana and add to the batter. Add the egg yolk and stir until batter is smooth. Fold the pancake mix into the egg whites until just combined. Heat up a greased or non-stick skillet and pour batter onto pan (into about 3 medium pancakes). Cut the remaining 1/4 banana into coins and press a few into the batter. Sprinkle walnut pieces on top. Cook on medium-low for 1 minute. Flip and cook for another minute or so, or until cooked all the way through and golden brown. Remove from pan, top with desired toppings (maple syrup, honey, etc.) and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 serving)
Nutritional information calculated with coconut oil, if you use applesauce subtract 18 calories and 2 grams of fat.