Treat yourself to these decadent pancakes for breakfast or anytime!
Add some variety to your breakfast with these fluffy pancakes. They are layered with bananas and almond butter, and topped with more bananas and almond butter, and sprinkled with toasted pecans for a delightful combination of flavors.
Prep Time: 10 minutes
Total Time: 20-25 minutes
Makes: 6-7 medium size pancakes
1 cup flour, white or whole wheat *
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
Almond butter **
Add the flour, sugar, baking powder, and salt to a medium bowl and whisk together.
In a separate bowl add the non-dairy milk, apple cider vinegar, and the vanilla, whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Do not over mix. It is okay if there are still a few lumps in the batter.
Let the batter sit for 5 minutes.
Add a 1/2 cup of batter to an oiled or nonstick pan over medium heat.
Cook the pancakes until the top side starts to bubble, flip, and continue to cook the other side until golden brown.
Layer pancakes with sliced bananas and almond butter, top them with bananas, almond butter, and a tablespoon of chopped toasted pecans.
You can also add warm maple syrup if you'd like.
* You can use either white or whole wheat flour. I usually use half white and half whole wheat.
**Use a good quality salted almond butter without any added sugar.
To keep the pancakes warm while you are cooking the others, place them in a warm oven, 170 - 175 degrees.
These pancakes can also be enjoyed with just some maple syrup. I've also made blueberry pancakes with this recipe.