Original Recipe Link Above
Fry 1/3 C sized pancakes in half butter and half vegetable oil on medium heat. Once golden brown, flip and continue for another 2 minutes. Transfer to a paper towel lined plate and add a little more butter and oil before frying the remaining pancakes. You should get 6 x 1/3 C Pancakes. Layer them with bananas, butter, and walnuts and finish the top with a copious amount of banana, walnuts, and pumpkin seeds. Finish with a drizzle of pure maple syrup (Sorry Aunt. Jemima), and a finishing sprink of hemp hearts. THESE WERE AMAZING Y'ALL!These pancakes were fluffy, moist, bananaey (is that a word?), and the little pockets of chocolate were so delicious. The crunch of the pumpkin and walnuts on top with some delicious, organic, pure maple syrup was heavenly. This recipe was so good but didn't have any seasoning or chocolate which for me, balls to the wall if I'm going down the sweet road. They need chocolate. I also wouldn't skip the seeds and nuts on top, that crunch was so welcome against all of the moist and syrupy goodness. I suggest giving this recipe a try if you find yourself with a banana or two lying around by week's end.
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