Maple Banana Bread Pancakes Recipe (Dairy-Free Version)
Note that the recipe does use maple extract, which offers a very bold maple infusion. If you don’t have any on hand, maple syrup is an excellent substitute. It’s sweeter, and less intense, but delicious nonetheless. By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. For gluten-free banana bread pancakes, you can substitute your favorite gluten-free all-purpose flour blend for the flour. The cakes will just be a little more delicate. For egg-free and vegan banana bread pancakes, I recommend sticking with regular flour, but substitute powdered egg replacer for the eggs.
If you opt for another egg replacer, like “flax eggs,” then you might want to increase the baking powder by 1/2 teaspoon. If you can't locate maple extract, you can substitute 1 tablespoon maple syrup. It will simply impart more sweetness and a little less maple flavor. 1. Heat a lightly greased griddle or skillet to medium heat. 2. Put the bananas, eggs, brown sugar, oil, extracts, cinnamon, and salt in a large bowl, and beat with hand mixer until the bananas are mashed and everything is combined. Add the flour and baking powder, and stir until combined.
3. Pour ¼ cup of batter per pancake onto the preheated griddle or skillet. Cook the pancakes about 2 minutes, or until they look golden around the edges and burst on the tops. Flip and cook about 1 minute more, or until golden brown. 4. Serve warm with maple syrup, fresh fruit, jam, buttery spread, chopped nuts, or hemp seeds.
I can't wait to try and make it myself. I love healthy recipes like this and look so good. This may not be as delicious as your cruise oatmeal breakfast, but it is pretty darn good! If you discover the oatmeal secret recipe, I am sure we will all gather around and prepare it while we listen to the latest and greatest news of the Kingdom!
Thanks for stopping by! Sounds delicious. I just returned from a cruise and they had the most delicious oatmeal I have ever tasted. I will search the earth until I find something as thick and delicious. Thanks for stopping by! Will have to try it! Daydreamer; hope you enjoy it as much as I have! It is my staple breakfast during the colder seasons!
They expect whole grain products to be dry like cardboard and with a similar taste. Mass-produced foods are responsible for this reputation. Whole grains spoil more quickly than refined grain, leading food manufacturers to add more stabilizers and preservatives to whole grain products. Most grains actually have a slightly sweet, nutty flavor when they are fresh.
Utilized properly, they can add to your favorite recipes rather than detract. Since whole grain products are best freshly prepared most cooks think they are inconvenient for today's hectic lifestyles. That doesn't have to be true. Pre-heat a skillet or griddle over medium flame. Combine the flours, salt, baking powder, baking soda, nutmeg and cinnamon in the food processor work bowl. Pulse until well combined.
Set aside in a different bowl. Put the eggs, buttermilk, brown sugar and vanilla in the food processor work bowl. Process till well combined. While the food processor is running, drizzle the melted butter through the feed tube. Add half of the dry mixture, pulse till barely combined. Add the remaining dry mixture and pulse again till barely combined. Ladle onto a lightly oiled skillet or griddle.
Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip and cook on the other side for one minute. This pancake batter can be made ahead of time and stored in the refrigerator for up to 3 days, however the baking soda and baking powder will become less effective. This will result in a less fluffy yet still delicious pancake. You'll find this recipe along with many others HERE.
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