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.
- 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
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.