DSC03621Since Baby A is still keeping me up all night, my amazing husband takes her at 6 a.m., and singlehandedly cares for her, while prepping the big kids for school.  He then drives the big kids to school on his way to work.

He does it all with grace and kindness, and his only complaint is that he runs out of things to make them for breakfast.  When I have time on the weekends, I like to make big batches of things he can quickly heat for them.  Some of my favorites include the Frozen Waffles from [amazon_link id="1936608871" target="_blank" container="" container_class="" ]Eat Like a Dinosaur[/amazon_link] and my Sweet Potato Plantain Waffles.

This weekend, I created a new recipe to add to our list : Almond Butter & Banana Pancakes.

The newly-minted six-year old took one bite and said, “Awesome.”  He then proceeded to eat eight of them.

My daughter, M, took a bite, said, “You know I don’t like nut butter,” ate one and gave the rest to her brother.

Baby A, new to the whole tree nut experience, happily chowed on a small pancake.

So, with the caveat that if your children don’t like nut butter, they are not likely to enjoy them, I offer you the following recipe:

Almond Butter & Banana Pancakes

  • 1 large banana (not too ripe and not too green)
  • 1 c creamy almond butter
  • 1/4 c coconut milk (full fat)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 2 eggs, beaten
  • 1 TBSP coconut oil to fry
  1. Puree banana in food processor.
  2. Add almond butter, coconut milk, cinnamon and vanilla.
  3. Puree to combine well.
  4. Add baking soda.  Pulse to mix.
  5. Add eggs.  Pulse to mix.
  6. Warm griddle to medium-low heat.  Melt coconut oil and swirl it around to coat.
  7. Drop by small spoonful onto griddle to fry.  Do not use more than a TBSP of batter at a time.  Make certain that the cake is well-cooked on the first side.  You will cook them longer on the first side than the second.  These pancakes are more finicky than traditional wheat flour pancakes.  Play with your temperature and time until you nail it.
  8. Top with something delightful – we used a 100% fruit strawberry jam.

(You can find this and other fun blog posts at Nourishing Joy’s blog carnival, Thank Goodness It’s Monday #16.)

12 Responses to “Almond Butter & Banana Pancakes”

  1. on 27 Apr 2013 at 10:50 amSandi

    This will also work well with peanut butter and dairy milk. Not ideal but satisfying to a toddler who went 0-2 with me at whole foods when searching for almond butter.

  2. on 27 Apr 2013 at 2:58 pmKristine Rudolph

    Thanks so much for sharing your modification – it makes it a better recipe. But. OMG what’s going on with the whole lack of almond butter thing? I knew you shouldn’t have moved to the ‘burbs … . ;)

  3. on 26 May 2013 at 3:43 pmRachel

    Just made these and they were perfect. I didn’t measure ingredients, just eyeballed, and they still turned out great. Our new Sunday pancake recipe, and one to share with my nutrition clients as well. Thanks!

  4. on 26 May 2013 at 5:09 pmKristine Rudolph

    Oh, this makes my heart sing! Thanks for popping by with your comment.

  5. on 26 May 2013 at 6:24 pmAmy

    Love this variation. We have been making these for awhile but with 1 heaping tbsp almond butter, 1 banana, 1/4 flax seed meal, 4 eggs, 1/2 can pumpkin and throw in some fresh blueberries and cinnamon. We topped with a little honey. Yum! Going to try yours also!

  6. […] 13. Almond Butter & Banana Pancakes Here’s another recipe attempting to circumvent flour by using almond butter. It seems to be a pretty good gambit, and is great for those times when you happen to have almond butter and no almond flour or coconut flour in your kitchen. The other ingredients are stay pretty close to traditional ingredients found in banana pancakes, including bananas of course, cinnamon, vanilla, and baking soda. The finish product looks like banana pancakes and tastes amazing so add this to your regular pancake lineup. […]

  7. […] 24. Almond Butter & Banana Pancakes Almond butter is sure to become your new best friend on Paleo. That’s because peanuts are a no-go, and almond butter makes a great substitution. Here they’re not substituting it for peanut butter, they’re just using it to make these pancakes taste great. Be sure to choose an organic almond butter to assure high quality. Coconut milk will make these come out light and fluffy and creamy, and there’s just a bit of cinnamon to help it all taste just right. You simply can’t go wrong with these if you’re a fan of nuts and bananas. […]

  8. on 03 Mar 2014 at 6:40 pmShelly

    This is great! I was looking for a pancake recipe to use tomorrow, Shrove Tuesday, and this will be just perfect!

  9. on 03 Mar 2014 at 6:56 pmKristine Rudolph

    How much fun!

  10. on 04 Mar 2014 at 3:16 pmJessica

    How do you store this if you decide you want to eat it the next day?fridge or freezer?

  11. on 04 Mar 2014 at 3:28 pmKristine Rudolph

    I’ve only ever made the whole batch and then frozen the pancakes. (Freeze on a baking sheet overnight then pop them off with a spatula and store in a baggie.) But I would suppose you could keep the batter overnight in the fridge. I do that with my other pancake recipes, I just usually don’t have much leftover when I make these.

    If you do it, drop by and let me know how it goes.

  12. on 14 Oct 2014 at 12:02 pm45 Amazing Paleo Pancake Recipes

    […] 14. Almond Butter Banana Pancakes […]

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