Why I love this bananas foster pancakes recipe
Pancakes are easily my favorite breakfast choice since I realized they’re insanely simple to make from scratch. Since then, I’ve mastered my dairy free pancakes and they’ve become a weekly fixture in our household.
If you have a sweet tooth, you’re going to love these bananas foster pancakes. Just make sure you don’t skip that pinch of salt in the topping. It may seem small, but it’s really important to the overall flavor of the topping. It balances the sweetness of the dish and brings out the flavor of the pecans in the best possible way.
More breakfast recipes: oatmeal banana chocolate chip muffins / breakfast pizza / dairy free quiche lorraine / million dollar bacon / apple cinnamon scones
Ingredient notes:
- Dairy free milk – We have used a variety of dairy free milk alternatives to make pancakes, and we love using almond milk like we did in this recipe. But, use your favorite dairy free milk as long as you are opting for an unsweetened version this recipe will turn out perfect.
- Dairy free butter – Any plant based or dairy free butter alternatives will work wonderfully for this recipe.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make bananas foster pancakes
Make the pancake batter. In a large mixing bowl, whisk together the dry ingredients. Stir in the milk, oil, egg and vanilla, whisking until the batter is mostly smooth. Cook pancakes over medium heat, in a greased skillet or a non-stick griddle using about ⅓ cup of batter per pancake.
Make the bananas foster topping. In a large skillet, over medium-high heat, toast pecans stirring occasionally. When fragrant, remove from heat and set aside. Melt margarine then stir in brown sugar and maple syrup. When brown sugar has dissolved add remaining ingredients and sauté until bananas have softened, about 3 minutes. Return pecans to pan and stir until well coated with sauce.
Serve pancakes. Form a stack of pancakes and top with bananas foster mixture. Serve with additional maple syrup, this is optional as the bananas foster mixture will make these pancakes sweet enough for most people.
Bananas Foster Pancakes
Ingredients
For the pancakes:
- 1 ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 ¼ cup unsweetened, plain dairy free milk
- 3 tablespoons canola oil
- 1 egg
- 1 teaspoon vanilla extract
For the topping:
- ⅓ cup pecan halves
- ¼ cup dairy free butter
- 3 tablespoons brown sugar
- 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Pinch of coarse salt
- 2 bananas, sliced
Instructions
For the pancakes:
- In a large bowl, whisk together the dry ingredients.
- Add milk, canola oil, egg and vanilla extract. Whisk until smooth.
- Preheat a non-stick griddle or large skillet to medium heat. (Coat pan with butter or oil if not using non-stick).
- Pour about ⅓ cup batter onto the griddle for each pancake. Allow it to cook until bubbles are visible throughout the pancake before flipping.
- Repeat until all batter has been used.
For the topping:
- Heat a large skillet to medium-high. Toast pecans, until fragrant, stirring occasionally, for about 2 minutes. Remove from heat and transfer to a small plate.
- Add dairy free butter, brown sugar and maple syrup. Heat until butter and brown sugar have melted. Add remaining ingredients and sauté until bananas have softened, about 3 minutes. Return pecans to pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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