Banana Bread Griddle Cakes
Show of hands. Who likes pancakes? Banana bread? Anything griddled or cooked in a cast-iron skillet?
Yeah I thought so. Me too!
But it gets even better because these banana bread griddle cakes are the best of all three. In fact, they're so good I don't even wait for the weekend to make them. Sometimes Tuesdays just call for pancakes in my house. And with a protein-rich base of nut butter and egg they're a pretty fine way to start the day. Plus it doesn't hurt that they come together in less time than it takes to gather ingredients for and whiz up a smoothie.
My favorite way to cook these pancakes is in a cast-iron skillet - hence the name griddle cakes - with some ghee or coconut oil to get those buttery, crisp, fried-like edges and a soft, fluffy interior. I'll sometimes drizzle over maple syrup and serve fruit on the side, but my preferred topping is a maple berry sauce which I make while the pancakes are cooking. I add frozen mixed berries to a small saucepan with a tiny splash of water and maple syrup and let simmer for five minutes until soft and sauce-like. This sauce bulks up the pancakes and adds sweetness. The perfect compliment.
I hope you give these griddle cakes a try soon and they put a smile on your face like they do on mine!
Banana Bread Griddle Cakes
Serves 1 (makes 4-5 pancakes)
Notes: Any natural nut butter will do. If the oil has separated, just stir it back in before measuring out for the recipe. I like to top these with a maple berry sauce. Add a few handfuls of frozen mixed berries to a small saucepan with a tiny splash of water and a few drizzles of maple syrup. Simmer for five minutes until berries are soft and saucy.
- 1 Tbsp. ghee (or coconut oil)
- 1/2 small banana, mashed (3 Tbsp./56 gr)
- 3 Tbsp. (47 gr.) natural nut butter
- 1 egg
- 1/4 tsp. baking soda
- 1/4 tsp. cinnamon
- Splash of vanilla extract (or paste)
- Pinch of salt
- Mash banana with a fork in a small mixing bowl. Add remaining ingredients and stir well to combine into a smooth batter.
- Heat a cast-iron skillet over medium-medium high heat. Add some ghee and swirl to coat pan. (I'm fairly generous with the ghee here.)
- Drop a couple tablespoons of batter per pancake into skillet - you should be able to fit 2-3 pancakes in the pan at once. Cook 2-3 minutes, until bubbles form on the top and you can smell the bottom getting toasty. Flip and cook another 1-2 minutes longer. Enjoy immediately with maple syrup or maple berry sauce.