cranberry banana & almond pancakes

18 Pinches 1 Photo
Shippensburg, PA
Updated on Nov 23, 2013

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!

prep time 15 Min
cook time 10 Min
method Griddle
yield 2 (4 pancakes each)

Ingredients

  • 1 - ripe banana
  • 2 tablespoons butter, melted
  • 1 - egg
  • 1 + cup water
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons ground flax seed
  • 2 tablespoons saco cultured buttermilk blend (instant buttermilk)
  • 1 cup self rising flour
  • 4 packages equal
  • 1 teaspoon cinnamon
  • 1/4 cup craisins
  • 1/4 cup almonds, slivered
  • - cooking spray, butter flavor

How To Make cranberry banana & almond pancakes

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

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