Do you ever wake up craving a delicious, hearty breakfast that’s easy to make and perfect for one? Look no further! These Almond Granola & Banana Pancakes are a delightful treat that will satisfy your morning cravings. With the sweet aroma of bananas and the crunch of almond granola, these pancakes are sure to become a breakfast favorite.
| Name | Almond Granola & Banana Pancakes-for-One |
|---|---|
| Cuisine | Fusion |
| Prep Time | 5 minutes |
| Cooking Time | 10 minutes |
| Total Time | 15 minutes |
| Servings | 1 |
| Yield | 1 pancake |
Estimated Nutrition Per Serving
Calories: 280
Protein: 8g
Carbohydrates: 48g
Dietary Fiber: 5g
Sugars: 15g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 94mg
Sodium: 295mg
Ingredients
For the Pancakes
- 1 ripe banana
- 1/4 cup all-purpose flour
- 1/4 cup almond milk
- 1 egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or a little butter for the pan
Instructions
1. Prepare the Banana
Start by peeling the ripe banana and placing it in a bowl. Use a fork to mash it until it’s smooth and creamy. This will be the base of your pancake batter, and it adds natural sweetness to the mix.
2. Mix the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Mix these dry ingredients well to ensure an even distribution of the leavening agent.
3. Combine Wet Ingredients
In the bowl with the mashed banana, add the egg, almond milk, and vanilla extract. Whisk everything together until it forms a smooth and creamy batter.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is well combined. Be careful not to overmix; just stir until no lumps remain.
5. Heat the Pan
Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a little butter.
6. Cook the Pancakes
Pour a small ladleful of the pancake batter onto the hot skillet. Use the back of a spoon to spread it out into a circular shape. Cook until bubbles form on the surface, which should take about 2-3 minutes.
7. Flip and Cook
Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side until it’s golden brown and cooked through.
8. Serve
Place the cooked pancake on a plate and top it with a generous sprinkling of almond granola. Add some sliced bananas for extra flavor and freshness. If you have a sweet tooth, drizzle some maple syrup over the top.
These pancakes mark my first foray into recreating the fabulous meals from our California trip.
I was quite taken by the pancakes stuffed with bananas and almond granola at Joni’s Coffee, and I was psyched to try them out at home.
I used my basic pancakes-for-one recipe, and added in almond extract, banana slices, and almond granola.
The granola lends a great crunch to the pancakes, but I’ve gotta say that the star of the recipe is definitely the almond extract.
Why don’t I use almond extract more often? It gives food such a unique flavor. Consider this a wake-up-call for me; and expect more recipes featuring this fantastic ingredient :).
For some reason these pancakes didn’t get as golden brown as other types I’ve made, but they were every bit as delicious. Soft and tender, but filling and satisfying, pancakes made with whole wheat pastry flour are the best of both worlds.
I always have fun attempting to recreate delicious meals eaten out, and it is incredibly gratifying when my version comes out well. These pancakes were a positive first step towards reliving our culinary adventures in Marina del Rey, CA, and I’m already planning my next recipe!
