These pancakes are a riff on the classic peanut butter, banana, and honey sandwich combo. I used these ultra filling whole wheat pancakes as my bread and used almond butter instead of peanut butter.
These pancakes are so filling that I could only eat two, but I saved my third for a snack this week. It should stay for a day or two in a plastic bag in the fridge.
Of course, you can use your favorite pancake recipe for these and could always use whatever nut butter you have on hand.
Almond Butter and Banana Stuffed Whole Wheat Pancakes
Serves 2-3; makes 6 large pancakes.
¾ cup almond milk
½ teaspoon vanilla extract
1 cup whole wheat flour
3/4 cup oat flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
- Prepare the pancakes by whisking almond milk, vanilla extract and eggs together in a medium sized bowl until combined. Add the rest of the dry ingredients and mix until just combined.
- Let batter sit and heat a skillet on medium heat. Using a large spoon add batter to the lightly greased skillet once it is hot. Flip when the pancakes are dry on the sides and slightly browned. Then cook for 2 more minutes or until the other side is slightly browned.
- For assembly, spread almond butter on the pancakes. Add sliced bananas and a drizzle of honey.