Soft and fluffy banana buttermilk pancakes with rich flavors of espresso, cinnamon, vanilla, and dark chocolate. Topped with caramelized banana coins, maple almond butter, and maple syrup for a quick, 100% whole grain, healthy, and indulgent-tasting breakfast.
I hesitate to use superlatives when writing about recipes, as it usually isn’t long before I discover a new “BEST EVER” way to do something. But of course I’m going to do it anyway…These pancakes have the ULTIMATE soft, moist, thick and fluffy, dense and satisfying texture. Hands down.
The credit goes to sweet ripe banana, magical low-fat buttermilk, a touch of almond oil (or avocado, coconut, etc.), egg white, and white whole wheat flour. Plus chocolate chips–always very, very important.
Also, the flavor combo of espresso, warm spices, sweet banana, dark chocolate, and maple is TO-DIE-FOR. You get an unbelievably rich, indulgent taste with no refined sugar or refined grains, and with quality protein, fiber, and only healthy fats!
Plus, these come together so quickly that they have become a weekday staple for even busy mornings! For extra ease, you can freeze leftover pancakes (without toppings) and warm/toast for pancakes on-demand any time, day or night.
