Banana Bread Griddle Cakes Recipe

This Banana Bread Griddle Cakes recipe is a fluffy and moist recipe, which is a gluten-free and vegan take on the classic pancake, packed with the warm flavors of banana bread and topped with a decadent caramelized banana and walnut sauce. It’s the perfect weekend breakfast, ready in about 30 minutes.

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Banana Bread Griddle Cakes Ingredients

For the Griddle Cakes:

• 3/4 cup Unsweetened Coconut Milk (from a carton)
• 1 tsp. Apple Cider Vinegar
• 1 cup All-purpose Gluten-Free Flour
• 2 Tbsp. Sugar
• 2 tsp. Baking Powder
• 1 tsp. Kosher Salt
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Nutmeg
• 2 Tbsp. Melted Coconut Oil, plus more for the griddle
• 1/2 cup Mashed Bananas (from 1-2 very ripe bananas)
• 1/2 cup Toasted Walnut Pieces

For the Caramelized Bananas:

• 2 tsp. Coconut Oil
• 1/4 cup Sugar
• 1/2 cup Maple Syrup
• 1 Large Banana, sliced
• 1/4 cup Toasted Walnut Pieces
• 1 pinch Kosher Salt

How To Make Banana Bread Griddle Cakes

1. Make the Vegan “Buttermilk”: In a small bowl, combine the coconut milk and apple cider vinegar and set it aside for about 5 minutes to curdle slightly.
2. Mix the Pancake Batter: In a medium bowl, whisk together the dry ingredients: gluten-free flour, sugar, baking powder, salt, cinnamon, and nutmeg. To the dry ingredients, add the melted coconut oil, mashed bananas, toasted walnuts, and the coconut milk “buttermilk” mixture. Whisk until the batter is smooth.
3. Cook the Griddle Cakes: Heat a griddle or a large nonstick pan over medium-high heat and grease it lightly with coconut oil. Pour about 1/4 cup of batter for each cake onto the hot griddle. Cook for about 2 minutes, or until you see little bubbles forming around the edges.
4. Flip and Finish: Flip the cakes and cook for another minute or two on the other side. These are thick cakes, so reduce the heat if needed to ensure they cook through without getting too brown on the outside.
5. Make the Caramelized Bananas: While the cakes cook, melt 2 tsp of coconut oil with the sugar in a medium nonstick pan over medium-high heat. Let the sugar melt and start to turn golden brown. Carefully add the maple syrup (it will bubble up). Add the sliced bananas, walnuts, and salt and stir gently to coat until the bananas have a nice golden crust.
6. Serve: Serve the warm griddle cakes immediately, topped with the hot caramelized bananas, walnuts, and extra caramel sauce.

Recipe Tips

• How to get perfectly fluffy pancakes? The most important secret is to not overmix the batter. Stir the wet and dry ingredients together only until they are just combined. A few lumps are perfectly fine.
• What’s the best way to get a strong banana flavor? Use very ripe, almost black, bananas for both the batter and the topping. They are much sweeter and have a more intense banana flavor, which is perfect for baking and cooking.
• Can I make these ahead of time? These pancakes are at their absolute best when served fresh and hot from the griddle. However, you can make the batter and store it in an airtight container in the fridge for up to a day. You may need to whisk in a splash of milk to thin it out before cooking.
• Why do I have to use gluten-free flour? This recipe is specifically designed to be gluten-free. If you are not gluten-free, you can substitute the gluten-free flour blend with an equal amount of regular all-purpose flour.

What To Serve With Banana Bread Griddle Cakes

This is a rich and complete breakfast dish that stands beautifully on its own with its decadent topping. For a larger brunch spread, the sweet and nutty flavor of the pancakes pairs wonderfully with a savory side, such as:

• Crispy, salty bacon or breakfast sausage
• A simple side of scrambled eggs
• A hot cup of coffee or a chai latte

How To Store Banana Bread Griddle Cakes

• Refrigerate: Store leftover cooked pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days. Store the caramelized banana topping separately.
• Freeze: For longer storage, let the pancakes cool completely, then stack them with a piece of parchment paper between each one. Place the stack in a freezer-safe bag for up to 3 months.
• Reheat: Reheat pancakes from the fridge or freezer in the toaster, toaster oven, or microwave until warmed through.

Banana Bread Griddle Cakes Nutrition Facts

• Serving: 1/4 of recipe
• Calories: 550 kcal
• Carbohydrates: 85g
• Protein: 8g
• Fat: 22g
• Saturated Fat: 14g
• Sugar: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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