Serves 4


For the pancakes:
  • 4 firm-ripe bananas
  • 2 Tbsp. coconut oil, melted and slightly cooled, plus more for the pan
  • 2 Tbsp. honey, plus more for drizzling
  • 2 large eggs
  • 1 1/2 cups white whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup almond milk or other milk substitute

    For the Maple-Almond Sauce:
  • 1/2 cup pure maple syrup
  • 2 Tbsp. almond butter
  • 1 Tbsp. coconut oil
  • 1/2 tsp. ground cinnamon
  • Finishing sea salt, such as Maldon, to taste


    In a stand mixer or mixing bowl, combine 1 banana, coconut oil, honey and eggs until well mixed. In a medium bowl, whisk together flour, baking powder and salt. Add dry ingredients to banana mixture. Stir in milk until just combined.

    Make the Maple-Almond Sauce: Combine all ingredients in a small saucepan and heat until melted and combined.

    Heat skillet over medium to medium-low flame. Preheat oven to 200° F degrees, having an ovenproof plate or baking pan ready, so that you can keep finished pancakes warm as you cook.

    Lightly coat pan in coconut oil and scoop or pour batter using about 1/4 cup per pancake. Place a few slices of the remaining bananas onto each pancake immediately, drizzling a bit of honey over each slice. Once bubbles have formed on top of the batter and the undersides are golden (about 2 minutes), flip the pancakes using a spatula. Cook for about 1 minute, until caramelized and cooked through. Transfer to oven and repeat with remaining batter, wiping pan with a dry paper towel between batches, as needed.

    Serve with Maple-Almond Sauce.

    Note: The Maple-Almond Sauce is also great on oatmeal, ice cream, yogurt or Schiear's personal favorite: sliced apples.

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