Bananas Foster Pancakes
Just add the sautéd banana topping to classic pancakes to create a simple and sweet twist for your weekend routine – bananas foster pancakes.
Why I love this bananas foster pancakes recipe
Pancakes are easily my favorite breakfast choice. And, after trying overly expensive pancake mixes in France, 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.
We’ve tried adding all sorts of toppings to the mix – blueberries, chocolate chips and even sprinkles – but I’ve never considered toying with the base recipe. Why mess with something that’s already perfect?
So when Ellie said she wanted to have banana pancakes, my mind immediately freaked out and I was running through ideas on how to make them without too much effort and recipe testing. I figured a banana topping would work just as well. So I threw together this sugary, cinnamon-laced topping while Marc was busy flipping pancakes on our griddle.
If you have a sweet tooth, you’re going to love these. 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.
Get ready to fall in love with chilly weather and shorter days with fresh new recipes for autumn!
Bananas Foster Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the pancakes:
- 1 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/4 cup almond milk*
- 3 tablespoons canola oil
- 1 egg
- 1 teaspoon vanilla extract
For the topping:
- 1/3 cup pecan halves
- 1/4 cup dairy free margarine
- 3 tablespoons brown sugar
- 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 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 margarine, brown sugar and maple syrup. Heat until margarine and brown sugar have melted. Add remaining ingredients and sauté until bananas have softened, about 3 minutes. Return pecans to pan.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Published: August 29, 2017. Updated: March 19, 2022.
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