Banana Gingerbread Pancakes:
I had some ripe bananas that needed to be used sitting on my counter. And I figured why not make some festive banana gingerbread pancakes for breakfast for the next couple days.
Ingredients you will need:
- Ripe bananas
- Vanilla extract
- Coconut flour
- Flaxseed meal but you an omit if you don’t have any
- Gingersnap seasoning
- Baking soda
- Vanilla bean ghee or coconut oil
- Sugared cranberries ( I prepare by using equal parts water and sugar, coating the cranberries in the simple syrup, let rest for an hour on parchment paper, and then roll into more sugar)
- Dairy-free whipped cream
How to prepare batter:
I first start by adding the ripe bananas to a bowl and with a fork I mash up the bananas. And then I add the eggs, vanilla extract, molasses, and mix. Next, add in the dry ingredients and mix. I like to let my batter sit at room temperature for at least 15 minutes.
These pancakes are delicate since I did not use a lot of flour. And the trick is to make sure not to make the pancakes too big. Because it will be difficult to flip. But if you try and flip and they mess up, don’t worry just reform and continue cooking. I like to cook a few minutes on each side and then transfer to a plate (not stacking them until they rest a few minutes).
And feel free to top the pancakes with your favorite festive toppings. I went with some dairy-free whipped cream and my sugared cranberries I had already prepped. But they are also amazing with gingerbread syrup, gingerbread nut butter, maple syrup, or with some powered sugar.
How to store:
If meal prepping in advance, I like to let them cool completely before adding to a glass Tupperware and storing in the refrigerator. But they can also be frozen too! I would suggest individually wrapping to make it easier to defrost and reheat during the week.
Banana Gingerbread Pancakes
- 3 ripe bananas
- 3 eggs
- 1 tsp vanilla extract
- 2 Tbsp molasses
- 1/3 cup coconut flour
- 2 Tbsp flaxseed meal optional
- 1 tsp gingersnap seasoning
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 Tbsp vanilla bean ghee or coconut oil
- Handful of sugared cranberries
- Dairy-free whipped cream
- Add bananas to a bowl and mash
- Add eggs and whisk
- Add molasses and vanilla extract and mix
- Add in dry ingredients and mix
- Let the batter rest at room temperature for at least 15 minutes
- Add vanilla bean ghee or coconut oil to pan and warm
- Add about 1/3 cup of batter to pan and cook a few minutes each side
- When flipping if it messes up it’s okay just reform and continue to cook (they are delicate so the smaller you make the easier to flip)
- Enjoy with sugared cranberries and dairy-free whipped cream