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Breakfast recipe · from the recipe book

Fluffy Banana Oat Pancakes with Almond Butter

Tender, airy pancakes with whipped egg whites, sweet mashed banana and toasty oats, finished with a warm cinnamon almond butter drizzle.

Fluffy Banana Oat Pancakes with Almond Butter

Ingredients

  • 2 medium236 gBananaripe, mashed
  • 1 cup80 gOld-fashioned rolled oatsblended into a coarse flour
  • 1 cup120 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¼ tsp1 gBaking soda
  • ¼ tsp1.5 gSalt
  • ¾ tsp2 gGround cinnamon
  • 2 large100 gEggsseparated
  • ½ cup120 gPlain yogurt, low-fat
  • ¾ cup (180 ml)180 gMilk, 2%
  • 1 tsp4 gVanilla extract
  • 2¾ tsp12 gCanola oil
  • ¼ cup64 gAlmond butter, no salt added
  • 1½ tbsp30 gMaple syrup

Steps

  1. In a large bowl, whisk the oat flour, flour, baking powder, baking soda, salt and half of the cinnamon.
  2. In a second bowl, whisk the mashed banana, egg yolks, yogurt, milk and vanilla until smooth.
  3. In a clean third bowl, beat the egg whites to soft peaks.
  4. Stir the banana mixture into the dry mixture until just combined, then gently fold in the egg whites in two additions; let the batter rest 5 minutes.
  5. Heat a nonstick skillet over medium-low heat and brush with a third of the canola oil.
  6. Pour 1/4-cup portions of batter into the skillet and cook 2 to 3 minutes, until bubbles form and edges look set, then flip and cook 2 minutes more until golden and cooked through to 160°F (71°C) in the center.
  7. Repeat with the remaining batter, brushing the skillet with the second third, then the final third of the canola oil between batches.
  8. In a small saucepan over low heat, warm the almond butter, maple syrup and the remaining half of the cinnamon, stirring until smooth and pourable.
  9. Stack the pancakes on plates and drizzle with the cinnamon almond butter.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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