Banana Bread Streusel Pancakes

Welcome back foodies!

If you’re just waking up on this wintery Sunday and wondering what to have for breakfast, you’ve come to the right place. Today in my tiny kitchen we’re making banana bread streusel pancakes. If you were already thinking about pancakes but wanted something a little extra, this is perfect. The recipe is almost the same except we use bananas instead of eggs and add a little crunch with the streusel.

Vegan? No Problem!

It’s really simple to make this recipe vegan, it’s already eggless. Simply sub the 2T of melted butter for melted coconut oil and the milk for any plant/nut milk. I used almond.

Recipe

Prep: 15 minCook: 10 minServings: 6Difficulty: Easy

For the Streusel

  • 1/4 C AP Flour
  • 1/4 C Crushed Pecans
  • 1/2 C Brown Sugar
  • 1 T Cinnamon
  • 1 tsp Nutmeg
  • 6 T Unsalted Butter, cold and cubed

For the Pancakes

  • 3 Large Bananas, mashed
  • 2 C AP Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 C Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2/3 C Milk
  • 1 tsp Vanilla
  • 2 T Unsalted Butter, melted
  • Maple syrup for serving

Directions

  1. In a medium bowl, combine flour, pecans, brown sugar, cinnamon and nutmeg. Add butter and use your hands to combine until clumps of streusel begin to form. Set aside.
  2. In a large bowl, mash bananas.
  3. Add flour, baking soda, salt, brown sugar, cinnamon and nutmeg. Mix well.
  4. Add milk, vanilla and butter. Mix well.
  5. In a large, greased frying pan, over medium heat, add 1/4 C of pancake batter. On top of the batter, add 1-2 T of streusel, then another 1/4 C of batter on top.
  6. When bubbles start to form on top, flip the pancake.
  7. Serve warm with maple syrup.

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