Pancakes
Serves 1210 mins prep15 mins cook
Delicious pancakes made with a mix of all-purpose flour, cornstarch, and other ingredients including bananas and almonds. Perfect for breakfast and can be served with raspberries, butter, and maple syrup.
0 servings
What you need
Instructions
1: Whisk flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl. 2: In another bowl, whisk milk, sour cream, eggs, butter, and vanilla together. 3: Add wet ingredients to dry ingredients and whisk to form a thick batter. Let batter rest for 5 minutes. 4: Whisk almond butter into the batter and fold in the bananas and almonds. 5: Heat the griddle to 350°F (180°C). 6: Ladle a heaping ⅓ cup (75 grams) of batter onto the skillet, spreading into a 4-inch round; repeat to make 3 more pancakes. 7: Cook until pancakes are bubbly on top and golden on bottom, about 4 minutes. 8: Turn pancakes and cook until undersides are golden and batter is cooked through, 3 to 4 more minutes. 9: Transfer to plates and repeat with batter twice more to make 8 additional pancakes. 10: Serve pancakes 3 to a plate while warm with raspberries, butter, and maple syrup, if desired.View original recipe