Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are a healthy spin on dessert pancakes!
Pancakes are easily one of my favorite treats. Dare I say I love them more than actual cake?
I do! Seriously! In fact when my sweet tooth gets out of hand, I’m much more likely to bake a small batch of chocolate chip pancakes than their cookie counterpart and vanilla pancakes with a dollop of whipped cream on top? Totally knock out a cake craving for a fraction of the effort and calories.
Is that weird? I really like making pancakes, yo!
Since my key lime pie pancakes were such a hit around here, I decided it would be fun to tackle a few more desserts in pancake form. Next up? Banana split pancakes!
Because I don’t like to “break the bank” calorically with my treats annnnd because I want to be able to fit these bad boys into weekly rotation around here, I’ve amped up the health factor on these pancakes by swapping out a few ingredients.
Coconut oil makes a fantastic sub for butter or vegetable oil while a mixture of white wheat flour and ground oats jazz up both the flavor and fiber content of these pancakes. Instead of buttermilk, they feature Almond Breeze Almondmilk and Greek yogurt with a little bit of lemon juice, a combo that yields ultra fluffy pancakes that double as a pillow.
A food pillow.
A … OK I’ll shut up now. Pancakes!!! Fruity, fluffy, fantastic pancakes!!! Need I say more?
Rhetorical question. If I talk anymore I’m certain y’all will run screaming in the other direction. On to the recipe!
Banana Split Pancakes
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Banana Split Pancakes
Yield 3 servings
- 1 cup Unsweetened Almond Breeze Almondmilk
- 7 oz Greek yogurt (plain or vanilla)
- 2 TBSP fresh lemon juice
- 3/4 cup old fashioned rolled oats (or oat flour)
- 1 + 1/4 cup white whole wheat flour
- 2 TBSP sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3 TBSP coconut oil, melted + cooled slightly
- 1/2 a banana, chopped or sliced thin
- sliced banana
- chopped strawberries
- dark chocolate chips
- pure maple syrup
- In a mixing cup, whisk together almond milk, Greek yogurt, and lemon juice.
- Allow mixture to sit and thicken.
- Using a food processor, blender, or mortar and pestle, grind your oats into a flour. Coarse is fine, but the more flour-like you can get yours oats the fluffier and smoother the pancakes will be. Yum!
- In a separate bowl, combine at flour, flour, sugar, baking powder, baking soda, and salt.
- Heat up your griddle.
- Whisk your melted coconut oil and eggs to the wet ingredients.
- Slowly add your flour mixture, sifting 1/3 of the flour into the wet ingredients, gently stirring to combine, then repeating until you have a thick and slightly lumpy batter.
- For banana pancakes, add chopped or sliced bananas to the batter or go minimalist and add them exclusively on top. You could even toss a few dark chocolate chips into the batter!
- Ladle batter onto a hot, lightly greased griddle or skillet using a 1/3 cup measuring cup.
- Repeat for each pancake, cooking until bubbles form on the tops and pop, leaving a few delicious little air pockets behind.
- Flip and brown both sides, repeating for each.
- Top with your choice of banana split toppings. Fresh banana, strawberries, dark chocolate chips are my favorite! And a little pure maple syrup of course!
Want to take things to the dark side? I mean the dessert side! Toss some dark chocolate chips on top (or in the batter itself -- YUM!) and top the pancakes with a dollop of whipped cream (or coconut whipped cream!) and sprinkles. You can even take these into full dessert status with a scoop of ice cream and a cherry on top.
Any which way you choose to dress these, whether it be healthy or indulgent, will be awesome!
Recipe yields 8-10 pancakes, depending on size poured.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
Almond Breeze is an official sponsor of team USA Volleyball, making this the perfect time to #ServeUpYourBest and make these fluffy, flavorful pancakes with their delicious almond milk!
Pancake Tips + Tricks
- Whatever you do, don’t flatten the pancakes with your spatula. It may appear to be a hack for cooking them faster, but what you’ll end up doing is sabotaging the fluff factor.
- Acidity FTW! Using fresh lemon or lime juice to create a faux buttermilk out of the Greek yogurt and Almondmilk helps lift your cakes and adds flavor.
- Fresh is best. Always make sure your baking powder is still fresh and fizzy. The shelf life is typically between 6-12 months from open date and there are a number of DIY tests online that’ll help you determine if yours is still able to provide lift.
- Leave it lumpy! Over-mixing can make pancakes dense and chewy.
- Mix + Make: once dry ingredients come in contact with the wet, science takes over. Always make your pancakes after mixing. Want a quick fix? Dry ingredients can be mixed in advance and kept in an airtight container in your pantry. Add your wet ingredients and you’re good to go! I do this all the time when I know I want weekend pancakes but don’t want to spend the morning measuring.
For those who would like to indulge a little, feel free to toss some dark chocolate chips on top (or in the batter itself – YUM!) and top the pancakes with a dollop of whipped cream (or coconut whipped cream!) and sprinkles.
They’re magical every which way!
According to my pancake enthusiast toddler, the most essential topping is a hearty drizzle of pure maple syrup.
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Thanks to Almond Breeze for helping me serve up these delicious banana split pancakes!
Almond Breeze believes in the best. That’s why we only use Blue Diamond Almonds to make our almondmilk and why we’re proud to be an official sponsor of USA Volleyball.
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