Pancakes with Roasted Bananas

I’ll confess: I’m completely obsessed with breakfast. I do not understand how some people (including my significant other) can jet out the door without a bite to begin their day. The first thing I look forward to each morning is taking a few minutes to refuel with some nourishing food and sip on some coffee or green tea.

While we sleep, our bodies are hard at work repairing our muscles and organs, clearing toxic byproducts from our brains, and pumping out important growth hormones. I like to thank my unconscious self by filling my belly with everything I need to jumpstart my battery and be productive throughout the morning. When I’m in a hurry, it’s avocado toast or some overnight oats prepared the night before. But on weekends and holidays, when I allow myself to linger in the kitchen a little longer than usual, it’s these pancakes.

Photo by The Wonder Jam

The pancakes themselves are light, fluffy, and simple – no funny ingredients here. The flavor is all in the topping. If you’ve ever had banana pancakes with the banana chunks cooked into the batter, this recipe is kind of like that. However, roasting bananas in maple syrup gives them this delicious, caramelized taste that’s positively decadent. Roast your bananas on a parchment-lined baking sheet for super easy cleanup. One less pan to wash is a win in my book!

This recipe for Pancakes with Roasted Bananas is also in the “Mornings” chapter of our cookbook, Frugal Vegan, which came out on June 20th. We love seeing your photos on Instagram and Facebook! If you make these, be sure to tag them #FrugalVegan so we can see your delicious dish. If you haven’t ordered your copy yet, you can do so through Amazon, Barnes & Noble, IndieBound, Books-A-Million, or Powells.

Pancakes with Roasted Bananas

★★★★★ 5 from 1 reviews

• Author: Well Vegan
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Ingredients

• 2–3 bananas, cut into 1⁄2-inch (13-mm) pieces
• 3 tbsp (45 ml) maple agave blend syrup
• 1/4 tsp cinnamon
• 1 cup (125 g) unbleached all-purpose flour (or half all-purpose and half whole wheat)
• 2 tbsp (23 g) baking powder
• 1/2 tsp cinnamon
• 1 tbsp (12 g) sugar
• 1/8 tsp salt
• 1 cup (240 ml) nondairy milk
• 2 tbsp (30 ml) vegetable oil
• Coconut oil, peanut butter and pure maple syrup, for serving, optional

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Instructions

Preheat the oven to 375°F (191°C).

Place the sliced bananas on a baking sheet lined with parchment paper. Drizzle the maple agave blend syrup over the banana pieces and toss to evenly coat. Sprinkle bananas with cinnamon and bake for 10 to 15 minutes, or until the pieces are soft and sticky. Set aside.

While the bananas are baking, combine the flour, baking powder, cinnamon, sugar and salt in a bowl. In a separate bowl, combine the milk and oil. Add the milk mixture to the our mixture and mix just until moistened; a few lumps are okay (don’t overmix or the pancakes will be tough).

Heat a nonstick pan over medium heat (you can add some oil, but with a nonstick pan you shouldn’t need it.) Give the batter a quick stir and maybe another splash of nondairy milk so it’s nice and pourable before adding it to the pan. Then pour the batter onto the pan to form circles about 6 inches (15 cm) in diameter. Cook the pancakes for a couple of minutes on one side, until bubbles appear on the surface. Flip the pancakes and cook the other side until golden brown.

Serve the pancakes topped with roasted bananas and maple agave blend syrup or other additional toppings if desired.

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