Banana Split Pancakes
User Reviews
4.8
27 reviews
Excellent
Banana Split Pancakes
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Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are the ultimate dessert pancakes!
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Ingredients
- 1 cup unsweetened almond milk
- 7 oz Greek yogurt (plain or vanilla)
- 2 TBSP fresh lemon juice
- ¾ cup old fashioned rolled oats or oat flour
- 1 + ¼ cup white whole wheat flour
- 2 TBSP sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 3 TBSP coconut oil (melted + cooled slightly)
- ½ a banana (chopped or sliced thin)
TASTY TOPPINGS:
- sliced banana
- chopped strawberries
- dark chocolate chips
- pure maple syrup
Instructions
- In a mixing cup, whisk together almond milk, Greek yogurt, and lemon juice.
- Allow mixture to sit and thicken.
- Using a food processor, blender, or mortar and pestle, grind your oats into a flour. Coarse is fine, but the more flour-like you can get yours oats the fluffier and smoother the pancakes will be. Yum!
- In a separate bowl, combine at flour, flour, sugar, baking powder, baking soda, and salt.
- Heat up your griddle.
- Whisk your melted coconut oil and eggs to the wet ingredients.
- Slowly add your flour mixture, sifting 1/3 of the flour into the wet ingredients, gently stirring to combine, then repeating until you have a thick and slightly lumpy batter.
- For banana pancakes, add chopped or sliced bananas to the batter or go minimalist and add them exclusively on top. You could even toss a few dark chocolate chips into the batter!
- Ladle batter onto a hot, lightly greased griddle or skillet using a 1/3 cup measuring cup.
- Repeat for each pancake, cooking until bubbles form on the tops and pop, leaving a few delicious little air pockets behind.
- Flip and brown both sides, repeating for each.
- Top with your choice of banana split toppings. Fresh banana, strawberries, dark chocolate chips are my favorite! And a little pure maple syrup of course!
Notes
- Want to take things to the dark side? I mean the dessert side! Toss some dark chocolate chips on top (or in the batter itself -- YUM!) and top the pancakes with a dollop of whipped cream (or coconut whipped cream!) and sprinkles. You can even take these into full dessert status with a scoop of ice cream and a cherry on top. Have fun with it!
- Recipe yields 8-10 pancakes, depending on size poured.
- Nutrition Facts below are estimated using an online recipe nutrition calculator and values below are calculated for each pancake if 8 pancakes are made. Adjust as needed based on pancake size and toppings added. Enjoy!
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
42mg
(14%)
Sodium
280mg
(12%)
Potassium
175mg
(5%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
59IU
(1%)
Vitamin C
2mg
(2%)
Calcium
109mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 280mg | 12% |
| Potassium | 175mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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