Almond Banana Pancakes

You know when you wake up and you really want pancakes... These are the pancakes I want. A couple years ago I lived with a phenomenal cook (she's the kinda cook who gets high then makes the best banana bread you've ever tasted). So on Saturday mornings when I really wanted pancakes, she was my hero. We found a smitten kitchen recipe (of course) for blueberry yogurt pancakes and adapted it to our own liking/fridge. I would read out the ingredients and instructions lazily from the couch and my magic roommate would make the breakfast of my dreams.

The nice thing about using different types of flour for pancakes is that they absorb maple syrup in different ways (and I really view pancakes as vessels for getting as much maple syrup into my body as possible). Using almond meal or buckwheat or whole wheat flour tends to make the pancakes more absorbent so they're just oozing with syrup and it is ah-mah-zing. 


Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a different bowl. Add the dry ingredients to the wet ingredients and mix everything together (the mixture is light but a little thick and a few lumps are fine).

Slice the bananas. Heat butter in a skillet over a medium heat. Drop a small dollop of batter in the pan and place banana slices on top of the pancake. Cook for about 3 minutes or until the edges begin to bubble and crisp. Flip and cook for another 3 - 4 minutes or until the pancake is cooked and the banana has caramelized. Repeat until all the batter and banana slices have been used up--the mixture should make about 10 small pancakes.  


1/2 cup whole wheat flour

1/2 cup almond meal

1/4 cup all purpose flour

2 tbsps sugar

2 tsps baking powder

1/2 tsp salt

2 eggs

1 cup yogurt

3 tbsps melted butter (plus some for cooking)

2 bananas