July 24, 2015

Caramelized Banana Pancakes

 When I was younger, my cousins used to come to our house quite often during the summers. My cousin Cam introduced the concept of caramelizing bananas on the stove top and drizzling honey over them as a snack. Now, being a peanut butter addict (Hi, my name is Hannah, and I'm a peanut butter addict), drizzling peanut butter over all of that sounds pretty great too, but I'm trying to go easy on the peanut butter (hardest thing ever). Instead, pairing the caramelized bananas with some buckwheat pancakes is another great alternative for breakfast, lunch, dinner, dessert, you name it.

I have another buckwheat pancake recipe here, but these are even easier to make, and they're vegan! Your kitchen will smell incredible after the very first step of making these pancakes :)

Recipe: Caramelized Banana Pancakes
By: Hannah Claudia
for the pancakes:
1 banana, sliced in half
1 cup of buckwheat flour (despite its name, it is gluten-free!)
1 cup of almond milk (or any milk of your choice)
1 tsp baking powder
pinch of salt
1 tsp pure vanilla extract
(opt) 1 tsp cinnamon 

to cook with: 
vegan butter (non-hydrogenated) /regular butter /oil

(opt) to top:
chopped walnuts
honey or maple syrup
1 banana, sliced in half (caramelized according to steps 1&2)


1. Take the sliced banana and place it in a small pan over medium-high heat.
2. Cook the bananas until both sides are golden brown. 
3. Mix all of the other pancake ingredients together in a medium sized bowl.
4. Mash the caramelized banana and mix into the pancake batter
5. Heat a griddle/pan with a little bit of butter/oil. 
6. When you flick water onto the griddle/pan and the water dances, scoop 1/3 cup of batter and pour into the griddle/pan.
7. Cook the pancake until you start to see the edges harden and bubbles pop up in the center
8. Flip the pancake and cook until the other side is golden brown (about 30-60 seconds)
9. Serve with the toppings :)

xoxo, han

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