Today was Sunday, which in our house means one thing: pancakes! In my opinion very little beats a tasty pancake breakfast. Lately I’ve just been doing plain pancakes with fresh berries on the side, but this morning I wanted to serve up something a little more special.
I was introduced to banana pancakes on my first-ever vacation with Hubs way back in 2008, when I still ate gluten. We stayed at his favorite surf camp in Costa Rica, and I finally got to taste the banana pancakes he’d been raving about every time we talked about the place. They didn’t disappoint – at least one of us got them every morning! Now banana pancakes are synonymous with tropical Costa Rican vacations, and I like to make them now and again to bring us back to those great memories.
The concept is really simple – just make plain pancakes, and after pouring them out on the griddle put small pieces of bananas on top.
When you flip the pancake, the banana chunks will cook down into the cakes and get nice and caramelized.
I decided to use almond milk and add cinnamon for a little fall flavor, and topped them with chopped almonds for some extra texture. They came out great, nice and fluffy with little hidden pockets of gooey, sweet banana goodness throughout!
Preheat a griddle or skillet over medium heat, spray with cooking spray. Whisk together all of the ingredients except for the banana and almonds. Pour 1/4 servings of batter onto the hot griddle and dot the tops with the pieces of banana, 3-4 pieces per pancake.
After a few minutes, once they fluff up and the edges start to look dry, flip the pancakes. Let them cook a few more minutes on the second side until golden, then serve topped with the chopped almonds and maple syrup.