Banana Nut Muffin Pancakes + Streusel

Breakfast is definitely my favorite meal of the day,

and sometimes my favorite part of the day as well

(because I get a little time to myself).

One of my favorite breakfasts is pancakes!

I love, love, LOVE pancakes.

They are so versatile.

Really, you can create so many combinations of

fruits, nuts, sweeteners, spices, etc.

and make a delicious batch of pancakes.

They are quick, easy, delicious.

My kind of breakfast.

Plus, you can make the batter the night before 

and then cook them up real quick in the morning.

Anyways, the recipe I am going to share with you is

one I found recently from Minimalist Baker.

I love her recipes because they are delicious and healthy,

which is definitely my thing. 

Seriously, I went through ALL of her recipes (and pinned them) because

they all looked so good and they were all healthy.

This recipe was no exception to that delicious and healthy

thing she has going. 

Plus, it uses bananas!

It seems that lately I have been incorporating bananas

into a lot of the pancakes I make, and I love

using bananas because they add a natural sweetness so I

only have to add a little extra sweetener

(or I don't need any extra, processed sweetener at all!) 

AND it makes them nice and moist!

(One more "and"...)

AND I love the flavor.

Okay, I'm done now.

Here is my spin on her recipe for Banana Nut Muffin Pancakes.

(Really, it tastes as good as it sounds! Trust me.)

Banana Nut Muffin Pancakes

Time: 25 minutes         Servings: 2

You'll Need:

Pancakes

• 1 medium, very ripe banana, mashed
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 1 flax egg (1 Tbsp. flax meal + 2 Tbsp. water) - you can also use a regular egg
• 1 Tbsp. coconut oil, melted - you could also use applesauce 
• 1/2 tsp. vanilla extract
• 1/2 cup milk (I used 1%) 
• 1/2 cup whole wheat flour (I like King Arthur's)
• agave nectar or maple syrup for topping
• walnuts for topping (optional)

Streusel

• 2 Tbsp. almond flour (just raw almonds ground up in a food processor until a fine powder) - you could use any kind of regular flour, but I love using almond flour because it adds a wonderful crunch to the streusel)
• 1 1/2 Tbsp. brown sugar
• 1 scant Tbsp. coconut oil

Directions:

1. Preheat oven to 350 degrees F and prepare the streusel by combining the almond flour, brown sugar and coconut oil. I like to use my hands to combine everything. Pour the streusel mixture onto a baking sheet and bake in the preheated oven for about 5-6 minutes, until the streusel has turned a golden brown. Remove from the oven and set aside.
2. Preheat an electric griddle or stovetop skillet to a medium heat (about 350 degrees F). You don't want it to be too hot or the outside of the pancakes will cook too quickly, leaving the middle of the pancakes mushy.
3. In a medium-sized bowl, combine the mashed banana, baking powder, baking soda, salt, flax meal and water (or regular egg). Let set for a couple minutes.
4. Stir in the the melted coconut oil (or applesauce) and the milk.
5. Add the flour and stir until just combined. Add more flour if the mixture is too runny or more milk if it is too thick.
6. Let the batter set for about 5 minutes.
7. Pour scant 1/4 cup of batter onto lightly greased griddle or skillet and sprinkle a bit of streusel on the top. Let it cook until bubbles appear in middle of pancakes and the edges are dry.
8. Flip pancakes and let cook on other side for a couple minutes.
9. Serve with extra streusel and walnuts sprinkled on top and a drizzle of agave or syrup. You could also top with some banana slices.

You have got to try these pancakes! 

Seriously, they are SO good, SO healthy and SO filling. 

So...

Make them tomorrow! 

You won't be sorry. ;)

What are some of your favorite pancake recipes?