Caramelized Banana Coffee Pancakes
These Caramelized Banana Coffee Pancakes are going to be a new breakfast favorite! Made by mixing buttery brown sugar caramelized bananas into the batter, these pancakes turn out perfectly soft and chewy with gooey chocolate chips and a subtle hint of espresso.
Servings: 8 -10 pancakes
Calories: 532kcal
Ingredients
Caramelized Bananas
- 2 large bananas sliced into 1-inch thick coins
- 1/4 cup brown sugar
- 2 tbsp vegan or dairy butter
Pancake Batter
- 1 1/2 cups milk of choice
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp instant espresso powder
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp kosher salt
- 1/3 cup chocolate chips optional
Instructions
- To make the caramelized bananas, melt the butter in a nonstick pan over medium heat. Stir in the brown sugar and add the banana slices in a single layer. Cook for 3-4 minutes, flip, and cook for an additional 3-4 minutes or until they’re caramelized on both sides.
- Reserve half the caramelized bananas for serving and quickly transfer the rest to a large mixing bowl along with any liquid in the pan. Mash with a fork then whisk in the milk, olive oil, maple syrup, espresso powder, apple cider vinegar and vanilla extract.
- In another mixing bowl, whisk together the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet and mix until just combined—a few pockets of flour are ok. Fold in the chocolate chips.
- Wipe out the nonstick skillet and return to medium heat. Spoon the batter into the hot pan and cook until small bubbles appear on the top and the underside is golden brown. Flip and repeat for the other side.
- Serve the pancakes right away with the reserved caramelized bananas and a drizzle of maple syrup.
Nutrition
Serving: 1g | Calories: 532kcal | Carbohydrates: 84g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 559mg | Fiber: 4g | Sugar: 38g