Banana Nut Pancake Recipe

Mashed bananas: Provides natural sweetness and moisture to the pancakes.

Gluten-free flour: Essential for making the pancakes gluten-free.

Milk: Adds moisture and helps create a smooth batter.

Beaten eggs: Acts as a binding agent and adds richness.

Baking powder: Helps the pancakes rise and become fluffy.

Vanilla extract: Adds a lovely aroma and enhances the flavor.

Chopped nuts: Optional, but adds a delightful crunch and nutty flavor.

Sugar: Adds a touch of sweetness to the batter.

Salt: Balances the flavors and enhances the overall taste.

When mashing the bananas, make sure they are ripe with plenty of brown spots. This ensures they are sweet and soft, making them easier to incorporate into the batter. For an extra fluffy texture, let the batter rest for about 5-10 minutes before cooking. This allows the baking powder to activate fully, giving you lighter pancakes.

• 2 mashed bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the pancakes.

• 2 cups gluten-free flour - Substitute with almond flour: Almond flour is also gluten-free and adds a nutty flavor, which complements the nuts in the recipe.

• 1 cup milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancake recipes.

• 2 beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients.

• 1 teaspoon baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination acts as a leavening agent similar to baking powder.

• 1 teaspoon vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of flavor that pairs well with pancakes.

• ½ cup optional chopped nuts - Substitute with chopped seeds: Chopped seeds like sunflower or pumpkin seeds provide a similar crunch and are nut-free.

• 1 tablespoon sugar - Substitute with honey: Honey is a natural sweetener that can replace sugar in most recipes.

• ¼ teaspoon salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• Place a sheet of parchment paper between each pancake to prevent them from sticking together. Stack them neatly.

• Transfer the stacked pancakes into an airtight container or a resealable plastic bag. Ensure you squeeze out as much air as possible to maintain freshness.

• Label the container or bag with the date to keep track of their shelf life.

• Store the pancakes in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.

• When freezing, lay the pancakes flat in a single layer on a baking sheet and freeze for about an hour. This flash-freezing technique helps them keep their shape.

• Once frozen, transfer the pancakes to a resealable freezer bag or airtight container. They can be stored in the freezer for up to 2 months.

• To reheat, you can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat for 20-30 seconds. For the toaster, simply toast until warm and slightly crispy. For the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes.

• Enjoy your banana nut pancakes with your favorite toppings, such as maple syrup, fresh fruits, or a dollop of whipped cream.

• For a quick and easy method, use the microwave. Place the banana nut pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat on high for 20-30 seconds per pancake, checking to ensure they are warmed through.

• To retain the original texture and flavor, reheat in the oven. Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer and cover them with aluminum foil to prevent drying out. Bake for 10-15 minutes or until heated through.

• For a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Place the pancakes in the skillet and cook for 1-2 minutes on each side, or until they are warmed through and slightly crispy.

• If you have an air fryer, this can be a fantastic option. Preheat the air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket and heat for 3-5 minutes, or until they are hot and slightly crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the pancakes directly on the rack or on a baking sheet and heat for 5-7 minutes, or until warmed through.

• Mixing bowl: Use this to mash the bananas and mix the wet ingredients together.

• Another mixing bowl: This is needed to combine the dry ingredients separately.

• Whisk: Ideal for beating the eggs and mixing the wet ingredients thoroughly.

• Spatula: Useful for folding in the chopped nuts and scraping the sides of the bowl.

• Measuring cups: Essential for accurately measuring the gluten-free flour, milk, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like baking powder, vanilla extract, sugar, and salt.

• Skillet: Use this to cook the pancakes over medium heat.

• Spatula (for flipping): Handy for flipping the pancakes once bubbles form on the surface.

• Masher: Helps in mashing the bananas smoothly.

• Ladle or ¼ cup measuring cup: Perfect for pouring the batter onto the skillet in consistent portions.

• Grease or cooking spray: Needed to lightly grease the skillet before cooking the pancakes.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.

Use a blender: Blend the bananas, eggs, milk, and vanilla extract together for a smoother batter and quicker prep.

Preheat the skillet: Start heating your skillet while you mix the batter to ensure it's ready to go.

Batch cooking: Make extra pancakes and freeze them for a quick breakfast later. Just reheat in the toaster or microwave.

Use a ladle: A ladle helps you pour the batter evenly and quickly onto the skillet, ensuring uniform pancakes.