If you’ve been following the blog for a while now, you probably remember my famous maple date pecan banana bread recipe. Well, this recipe is basically just the pancake version, and trust me, you’re not gonna want to miss this one.
One day when I was in High School I brought a loaf of my banana bread to school for my friends at lunch. I think I even gave a slice to a few of my favorite teachers as well. The response I got was amazing. More than half the people I gifted banana bread to offered to pay me for a whole loaf. Suddenly I had a little (probably against the school rules) business. I probably made $40 that week, but money really didn’t feel like the accomplishment. The fact that my banana bread was such a hit really encouraged me to keep creating recipes back then.
These pancakes are about as close to banana bread as they could get. They’re fluffy, fragrant, buttery soft and the dates and pecans really are the perfect fillings.
These pancakes are:
Buttery soft
Fluffy
Just the right amount of sweet
The pancake version of banana bread
- 2 medium ripe bananas, mashed
- 2 eggs
- 1 cup milk of choice
- 2½ Tablespoons pure maple syrup
- ¼ cup coconut oil, melted
- 1⅓ cup all-purpose flour
- 2½ teaspoons baking powder
- pinch of salt
- 3 medjool dates, pitted and chopped
- 2 Tablespoons pecans, chopped
- In a large mixing bowl, mash bananas. Add egg and whisk to combine. Whisk in milk and maple syrup.
- Melt coconut oil and stir into batter.
- Add flour, baking powder and salt. Mix until combined.
- Add in dates and pecans.
- Heat a skillet or griddle over medium heat. Grease with olive oil or a non-stick cooking spray.
- Once oil is hot, scoop ⅓ cup batter into the middle of the pan.
- Cook until bubbles form all over, then flip and cook for a few seconds, until firm and cooked. Set aside and repeat with remaining batter, adding additional oil as needed.
- Serve warm with maple syrup, sliced banana, and pecans.
