Banana Pancake Sandwich
Transform your morning routine with these irresistible Banana Pancake Sandwiches, a creative twist on classic pancakes that doubles as a wholesome yet indulgent breakfast. This recipe combines fluffy, lightly sweetened banana-infused pancakes with a creamy layer of nut butter and fresh banana slices, creating a delightful sandwich experience. Drizzled with maple syrup or honey for an extra touch of decadence, this dish is perfect for both busy weekdays and leisurely weekends. Quick and easy to prepare, it uses simple pantry ingredients like ripe bananas, flour, and milk to whip up pancake perfection in just 25 minutes. Packed with flavor and a boost of protein from the nut butter, this recipe is ideal for families, kids, or anyone craving a satisfying start to the day.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 1 large Ripe banana
- 1 large Egg
- 0.75 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 0.5 teaspoon Vanilla extract
- 0.5 cup Nut butter (e.g., peanut or almond butter)
- 1 medium Banana
- 2 tablespoons Maple syrup or honey
- 1 tablespoon Cooking oil or butter (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, mash the ripe banana until smooth. Add the egg, milk, melted butter, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly to form a round shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
Transfer the pancakes to a plate and let them cool slightly.
To assemble the sandwich, spread a generous layer of nut butter on one pancake. Add a layer of banana slices on top.
Place a second pancake on top to sandwich the banana slices and nut butter.
Drizzle maple syrup or honey over the sandwich, if desired, and serve warm.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 105.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2191 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
