Banana Bread Pancakes With Cinnamon Maple Syrup

READY IN: 25mins




  • In a large bowl, sift together the flours, brown sugar, baking powder, baking soda, and salt.
  • In the bowl of a food processor, puree the bananas (or mash them smoothly with a potato masher). Add the buttermilk, oil, egg yolks and vanilla. Process or whisk to blend.
  • Pour banana mixture over the dry ingredients and stir until just blended. In a separate bowl, beat the egg whites until soft peaks form; fold into the batter until just blended.
  • Heat a nonstick griddle or skillet, brush with a thin film of oil or cooking spray. For each pancake, pour 1/4 to 1/3 cup batter onto the griddle. Cook until tops are bubbly and bottoms lightly browned. Turn and cook until lightly browned on the other side. Repeat with the remaining batter.
  • For the syrup, combine ingredients into a small microwavable pitcher. Heat for 45 seconds. Whisk until combined.
  • Serve pancakes with sprinkled with chopped walnuts, cinnamon syrup and a dollop of whipped cream.