Ingredients and Weight: - 2 ripe bananas, mashed - 1 1/2 cups all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup almond milk - 1 large egg - 1/4 cup melted unsalted butter - 1/4 cup chopped almonds
Preparation Time: - 10 minutes
Cooking Time: - 15-20 minutes
Difficulty Level: - 2 (simple)
Preparation Method Steps: 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 2. In a separate bowl, mash the bananas and beat in the almond milk, egg, and melted butter. 3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. 4. Fold in the chopped almonds. 5. Heat a lightly oiled griddle or skillet over medium heat. 6. Pour 1/4 cup of batter onto the griddle for each pancake. 7. Cook for 2-3 minutes per side, or until golden brown and cooked through. 8. Serve warm with your favorite toppings, such as maple syrup, fruit, or whipped cream.
Nutritional Information: - Calories: 250 - Fat: 10g - Carbohydrates: 35g - Protein: 5g
Dish Characteristics: - Fluffy and tender pancakes with a banana almond flavor - Easy to make and customizable with your favorite toppings - Perfect for breakfast, brunch, or dessert
User Comments: - "These pancakes are so fluffy and delicious! The banana and almond flavors pair perfectly together." - "I love that these pancakes are made with almond milk, which makes them a great option for people with dairy allergies." - "The kids loved these pancakes! They were so easy to make and they disappeared in minutes."
Special Precautions and Tips: - Be careful not to overmix the batter, as this will make the pancakes tough. - If the batter is too thick, add a little more almond milk. If it is too thin, add a little more flour. - To make vegan pancakes, substitute soy milk or almond milk for regular milk, and use flaxseed meal as an egg substitute.