These pancakes mark my first foray into recreating the fabulous meals from our California trip.
I was quite taken by the pancakes stuffed with bananas and almond granola at Joni’s Coffee, and I was psyched to try them out at home.
I used my basic pancakes-for-one recipe, and added in almond extract, banana slices, and almond granola.
The granola lends a great crunch to the pancakes, but I’ve gotta say that the star of the recipe is definitely the almond extract.
Why don’t I use almond extract more often? It gives food such a unique flavor. Consider this a wake-up-call for me; and expect more recipes featuring this fantastic ingredient :).
For some reason these pancakes didn’t get as golden brown as other types I’ve made, but they were every bit as delicious. Soft and tender, but filling and satisfying, pancakes made with whole wheat pastry flour are the best of both worlds.
I always have fun attempting to recreate delicious meals eaten out, and it is incredibly gratifying when my version comes out well. These pancakes were a positive first step towards reliving our culinary adventures in Marina del Rey, CA, and I’m already planning my next recipe!
Almond Granola & Banana Pancakes-for-One
Printer-Friendly Recipe
yield: 4 pancakes
Ingredients:
- 1/2 cup whole wheat pastry flour
- 1 1/2 tsp evaporated cane juice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch of salt
- 1 egg white
- 1/2 cup low fat buttermilk, well-shaken
- 1/2 tsp pure almond extract
- 2 Tbsp almond granola (I used Bear Naked Fit Vanilla Almond Crunch Granola)
- 1 medium-sized banana, sliced
- canola oil cooking spray
- pure maple syrup, preferably grade B
Directions:
- In a medium mixing bowl, whisk together the flour through salt.
- In a large mixing bowl, whisk together the egg white, buttermilk, and almond extract.
- Stir dry ingredients into the wet just until moistened. Fold in granola and banana slices. Set aside to rest.
- Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
- When hot, spoon the batter into the skillet by the 1/4 cupful.
- When bubbles appear on the surface of the batter, (about 2-3 minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
- Serve with maple syrup.
Nutritional Information (without granola and maple syrup):
*NOTE: the nutritional information will vary depending on what kind of granola you use. Simply add on the stats of your favorite granola to the following numbers.
417 calories, 2.7 grams fat, 1 gram saturated fat, 85.6 grams total carbohydrates, 10.8 grams fiber, 26.5 grams sugars, 15.2 grams protein
2 Tbsp of Bear Naked Fit Vanilla Almond Crunch Granola: 60 calories 1.2 grams fat, 11 g carbs, 1 gram fiber, 2 grams sugar, 2 g protein
