Brown butter banana pancakes – 4th July special
July is a month of celebration for us. First of all it’s a birthday month in our family. We have like 10 birthdays lined up including mine ;). tadaaa… :DD. Time really flies :). And secondly, long weekend has already started to celebrate the “Independence Day of USA” and Canada is already celebrating their “Canada Day” today!!. So I should not miss this chance to create festive delicacies and share it with my ZaikaZabardast friends right?? 🙂 Expect to see lots and lots of dessert recipes this month!! 🙂
So far we have had the best pancakes @ ETHOS vegan kitchen in Florida in our life. Because we do not eat this type of pancakes back home and we are lacto-vegetarians so our options are limited here in USA. Etho’s pancakes were delicious. Soft, fluffy, moist and vegan. Perfect it was.
I got inspired and thought to give it a try. And here I have made this gorgeous Brown butter banana pancakes to kick-start our long weekend. These pancakes are very very easy to make and they are loaded with flavors plus healthy too!!! Why brown butter?? Actually it happened accidentally, I left butter to melt on the gas and got in the middle of something else. When I returned to the kitchen, the butter was all brown(Not burnt). I am glad I still used it. I absolutely enjoyed the flavors. Brown butter gives the pancakes beautiful color, texture and taste. I bet you will enjoy it too!! Also banana is a great egg substitute. These pancakes are just perfect. Fluffy, flavorful and healthy.
If you are still wondering what to make for breakfast on July 4th, give my pancakes a try. They are healthy and super easy to make.
I am sure you and your family will enjoy it. Here you go!
Brown butter Banana pancakes:
Total time: 30 minutes – it also depends on how many pancakes you are making
Yields: 12 small pancakes/6 big ones
- 1 cup self rising flour (or all-purpose flour)
- 2 tsp sugar
- 1/2 tsp cinnamon (Optional)
- ½ tsp baking powder (use 2 tsp Baking powder if you are using all-purpose flour)
- 2 Tbsp butter
- 1/4 – 1/2 cup Almond milk/regular milk
- 1 tsp vanilla extract
- 1 Banana mashed
- Organic Maple syrup
- 1 chopped banana
- Freshly chopped strawberries, Blueberries
- Roasted chopped walnuts
Combine dry ingredients and mix slightly. Keep it aside.
In a small skillet add the butter and cook it on medium heat for about 6 – 8 minutes until the foam subsides, the butter turns brown. Now add mashed banana and cook until it is tender.
Remove from the heat and add it to dry ingredients along with vanilla extract. Mix well and add almond milk 1/4 cup at a time until you reach the pour-able consistency. Whisk together until just combined. Be careful not to over mix – it should still be slightly lumpy. Set aside to rest for about 7-10 minutes.
Heat a large non-stick pan over medium-high heat until hot. When pan is hot, with a measuring cup pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown. Cook on both sides. Here I have made mini pancakes because small portions are always good for our health! Right?? But you can make regular sized pancakes too 🙂
Serve hot. Drizzle with good amount of Organic maple syrup (forget those unhealthy pancake syrups) and garnish with sliced bananas, butter, fresh berries, walnuts etc… Choice is yours! Believe me, it’s healthy, quick and d.e.l.i.c.i.o.u.s!!
Have a safe and happy long weekend, Enjoy!