Banana & Almond Butter Pancakes for Energy Boost
Mashed banana and almond butter fold into an oat-flour batter for a stack finished with maple syrup.
Two ripe bananas mashed smooth, blended with almond butter, eggs, and oat flour, make a batter that's naturally a bit denser and more filling than a typical pancake mix. Letting the batter rest for a minute or two before cooking helps the oat flour hydrate fully.
Coconut oil in the pan and a topping of sliced banana, toasted almonds, and maple syrup add extra calories on top of an already hearty base, which makes this stack a good fit for anyone focused on weight gain and looking for a breakfast that does more than the usual bowl of cereal. Cinnamon and vanilla round out the flavor without needing much else.
Cook over medium heat until golden on both sides, then stack and top generously before serving.
Ingredients
- 2 large ripe bananas — mashed
- 2 tablespoons almond butter — creamy
- 2 large eggs
- 1/2 cup rolled oats — blended into flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon — optional
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil — for cooking
- 2 tablespoons maple syrup or honey — for serving
- 1 small banana — sliced, for topping
- 1 tablespoon almonds — toasted, chopped, for garnish
Instructions
- 1In a mixing bowl, mash bananas until smooth. Whisk in eggs, almond butter, and vanilla extract.
- 2Add blended oat flour, baking powder, and cinnamon. Mix until a thick batter forms.
- 3Heat a non-stick skillet over medium heat and grease lightly with coconut oil.
- 4Pour about 1/4 cup of batter per pancake. Cook 2–3 minutes per side until golden and cooked through.
- 5Serve warm with sliced banana, a drizzle of maple syrup, and toasted almonds on top.