Cranberry Banana & Almond Pancakes

Barbie Skelton


These make a hearty breakfast with lots of stuff that is good for you in them. I like the different tastes and textures. They don't need syrup. I might add a little orange zest next time. Please note that amounts are approximate. I'm one of those cooks who learned using a pinch of this and a handful of that!


☆☆☆☆☆ 0 votes

2 (4 pancakes each)
15 Min
10 Min


  • 1
    ripe banana
  • 2 Tbsp
    butter, melted
  • 1
  • 1 + c
  • 2 tsp
    pure vanilla extract
  • 2 Tbsp
    ground flax seed
  • 2 Tbsp
    saco cultured buttermilk blend (instant buttermilk)
  • 1 c
    self rising flour
  • 4 pkg
  • 1 tsp
  • 1/4 c
  • 1/4 c
    almonds, slivered
  • ·
    cooking spray, butter flavor

How to Make Cranberry Banana & Almond Pancakes


  1. In a blender or mixer, puree the banana with the melted butter, vanilla, egg, and 1 cup of water until smooth.
  2. In a separate bowl, mix the ground flax seed, buttermilk powder, flour, Equal, and cinnamon.
  3. Mix the dry ingredients into the banana mixture. Add more water to get a good pancake batter consistency.
  4. Stir in the Craisins and almonds.
  5. Cook in a pan using the cooking spray or method of choice.

Printable Recipe Card

About Cranberry Banana & Almond Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Sodium

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