Delicious Almond-Crusted Banana Bread Pancakes with Maple Drizzle

Start your morning with these delightful Almond-Crusted Banana Bread Pancakes that combine the comforting flavors of banana bread with the fluffiness of pancakes. The almond crust adds an irresistible crunch, while the warm banana flavor brings a touch of nostalgia to your breakfast table.

These pancakes are not only delicious but also easy to make. With a simple batter that incorporates ripe bananas, almond flour, and a hint of cinnamon, you’ll have a breakfast that feels indulgent yet wholesome. Top them off with a generous drizzle of maple syrup for an extra touch of sweetness!

Delicious Almond-Crusted Banana Bread Pancakes with Maple Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 320 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 2 ripe bananas, mashed
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds (for crust)
• Maple syrup, for drizzling

Instructions

1. In a large bowl, combine the all-purpose flour, almond flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In a separate bowl, whisk together the mashed bananas, buttermilk, eggs, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a handful of chopped almonds on top of the batter while it cooks.
6. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side.
7. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
8. Serve warm with a generous drizzle of maple syrup.

Notes

Tip: These pancakes freeze well! Just stack them with parchment paper in between and store in an airtight container for up to a month.

For the best flavor, use overripe bananas as they are sweeter and easier to mash. If you don’t have almond flour, you can substitute with whole wheat flour or all-purpose flour, but the texture will vary.

To make these pancakes even more special, try adding walnuts or chocolate chips to the batter. Store leftover pancakes in the fridge for up to 3 days, and simply reheat them in the toaster or microwave for a quick breakfast.