Mmmmmm Pancakes

Caramelized banana pancakes. Topped with roasted pecans and well, more bananas.⠀
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GF + DF.

Normally, you'll find me choosing waffles over pancakes any day. But with these as an option...I don't know that I could make the choice. They're light and fluffy, thanks to the main ingredient of an almond milk yogurt and is a nice way to add in some extra protein. With minimal ingredients, they're easy to make and even easier to eat. Making these for yourself will feel like such a treat!⠀⠀

I am also a big fan of using any leftovers and creating a new dish out of it, too. If you have any extra caramelized bananas (that’s a big IF, here!) we recommend using them as a dessert. Add in those toasted pecans and a few extra chocolate chips, and ta da, you’ve got yourself another yummy dish.

Here’s that recipe that you’ve been waiting for!

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Caramelized Banana Pancakes (GF & DF)

Yield: 3 (makes 7 pancakes)

Author: Golden Roots Nashville

Prep time: 20 MinCook time: 6 MinTotal time: 26 Min

These pancakes will have you wanting to eat them for breakfast, lunch, and dinner. They're basically everything you could want in a pancake and more!

Ingredients

Caramelized Bananas

• 1 Tablespoon vegan butter
• 2 Tablespoons coconut sugar
• 2 ripe bananas, cut into coins

Pancake Batter

• 1 ripe banana
• 1 egg
• 1 Tablespoon melted butter, cooled at room temperature
• 2 Tablespoons maple syrup
• 1 teaspoon vanilla extract
• ½ tsp salt
• 1 tsp baking soda
• ½ cup gluten-free all purpose flour
• Toasted pecans, optional (for topping)
• Maple syrup, optional (for topping)

Directions

1. Caramelize the bananas. In a medium sized skillet or cast iron pan, heat butter over medium-high heat and allow to melt. Place coconut sugar and banana into the pan and stir to coat. Reduce heat to a simmer and allow to cook until caramelized, about 5 minutes. Remove from heat and set aside.
2. While the bananas are cooking, make the pancake batter. In a medium bowl, mash a banana with a fork, until smooth. Beat the egg into the same bowl and whisk into the banana. Add in the remaining ingredients and stir until combined.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto a griddle, using approximately ¼ cup for each pancake. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook the other side until golden, about 6 minutes.
4. Top with caramelized bananas, toasted pecans and maple syrup.

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breakfast, brunch

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