One Bowl Almond Butter Chocolate Chunk Banana Pancakes
A stack of pancakes is better than a stack of cash.
Or, at least these pancakes are better than a stack of cash because they’re my most favorite pancake I’ve ever made. EVER. I’m always saying things are my favorite things, but these pancakes really are. I don’t want to make any new pancake recipes for at least a couple of weeks.
Clearly this recipe and yesterday’s recipe show evidence for this almond butter dream world I’m living in. ‘Evidence.’ I’ve been watching too much Making a Murderer.
Most of the time I lean towards peanut butter, but occasionally I’ll add almond butter to a snack or breakfast and then spend the next week or so spoon deep in almond butter, until I run out of almond butter and then go back to peanut butter and then I’m spoon deep in peanut butter and then the cycle continues. Can you say run onnnn sentence?
I was thumbing through cookbooks this weekend (i.e. the Chocolate Covered Katie Cookbook) and came across her peanut butter pancake recipe. It looked quite like everything I wanted in my Saturday morning breakfast, so I changed it up a bit to fit my current almond butter craving and un-veganed it. Not on purpose, just kinda happened.
I’ve made some really awful, dry pancakes in my life.
So as I’m making pancakes I never get too hopeful that anything is going to turn out. AND I always have maple syrup and nut butter ready to top the pancakes with in the off chance they come out tasting like dense bricks. BUT these didn’t taste like dense bricks! They tasted wonderful. Like they were fluffy like pancakes are supposed to be, but still hearty like I like my pancakes.
So if you’re looking for a pancake recipe to wake up early for on a weekday, this is it!
Almond Butter Chocolate Chip Banana Pancakes
Yield: makes ~9, 3" pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1/2 cup whole wheat white flour
1/2 cup all-purpose flour
1/4 cup oats
3 tablespoons chocolate chunks, chopped
3 tablespoons almond butter
1 large egg
1/2 cup milk
1/2 cup mashed ripe banana
2 tablespoons honey
1 1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
In a large bowl, combine all ingredients. Stir until a batter forms. Grease a skillet with butter/cooking spray over medium heat. Use a 1/4 cup measuring cup to scoop batter onto skillet. Cook until edges dull and bubbles come through, then flip to the other side and cook for ~1 more minute. I didn't think the pancakes needed maple syrup, but I did top mine with a bit of butter.
You can use any nut butter in place of almond butter! Go crazy.
inspired by Chocolate Covered Katie Cookbook