I first published my almond flour banana pancakes back in June 2014. We made them often back then, before we became more obsessed with my buckwheat oat pancakes and started making them almost every Sunday.
This past weekend I was reminded of this recipe though, and how when we were training for the Nantucket triathlon, it was the only full breakfast Tim was able to eat and still feel amazing training a couple of hours later. Despite the fact that he seemingly digests super quickly most of the time, he never wants to eat breakfast with me before a weekend workout and opts for an rxbar, square bar, or homemade energy bar instead, saying he’ll feel too full.
Being nauseously pregnant and all, I figured it might be a good idea to give these a try to fuel the Sunday morning workout that I force in knowing I may not have the energy to be active enough during the week (and please don’t tell me to just slow down – pregnant women should still exercise 150 minutes per week just like you!).
I made a couple of tweaks and found they were more fluffy and delicious than ever. The almond flour paired with the wheat flour adds some healthy fat to make these more filling for you if you don’t slather nut butter on your pancakes like me, and opt for syrup instead. In addition to sliced banana and some 85% dark chocolate chips (I use the Pascha brand), I highly recommend some unsweetened shredded coconut to top it off.
So whether you need a fun breakfast that feeds your whole fam and your workout on a Sunday, or you’re food prepping to make breakfast and pre-workout snacks easier for the week ahead, these won’t disappoint!
Oh, and bonus tip: I was running late Monday morning, so while I had some time to get the batter in the pan to make the pancake, I didn’t have time to sit down and eat t with a fork. So, the on-the-go pancake taco was born! I’m all about mindful eating, but I’m more about eating than not eating, too. Throw a banana in the middle, top with your favorite nut or seed butter (this is cashew), fold and head out the door!
If you’re cooking for a family, double the recipe and freeze the rest for weekday breakfast or pre-workout snacks!
Let me know in the comments below, are pancakes a favorite breakfast food of yours, like it is for me? I have a bunch of pancake recipes on my blog, so let me know what breakfast foods you want easy, nutrient dense versions of on here!
Cinnamon Spiced Almond Banana Pancakes
Vegan, Contains wheat and tree nuts
- 1 1/2 cups (180 grams) whole wheat flour
- 1/2 cup (60 grams) almond flour / meal
- 3.5 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 Flax Eggs (2 Tbsp ground flax mixed w/ 5 Tbsp warm water)
- 2 1/4 cups unsweetened non-dairy milk (I use soy for added protein)
- 2 teaspoons vanilla extract
- 1 Banana, sliced, then quartered
Optional: 1/4 Cup chopped dark chocolate chips
- Mix together all the dry ingredients in a large bowl.
- In another bowl, mix all of the wet ingredients together.
- Add dry to the wet and stir just until you have a smooth consistency.
- Add the chopped banana in last, folding in and not over mixing.
- If you’re adding chocolate chips fold them in with the banana, or add them once the batter has been poured into the pan.
- Pour a half cup at a time onto a cast iron or non stick pan over low-medium heat (closer to medium on my gas stove. You should know your own pans well enough to determine whether or not they need a very quick spray of cooking spray*)
- Once you start to see bubbles form on top, flip the pancake. After about 1 minute you should be able to remove from heat.
- Repeat until you’ve used all of the batter, and freeze extra pancakes for later.
*I recommend trader joe’s cooking spray. It is free of chemical propellants and actually works!