Are you one of those people who likes _____-flavored foods but not _____ itself? I am that way when it comes to bananas. I like banana-flavored runts, jellybeans, banana nut bread, etc., but cannot eat a banana on its own. I happily ate bananas in my youth and I recall my brothers receiving singing “Bananas in Pajamas” toys one Christmas. They wore those things OUT. The singing was non-stop. Perhaps that negative experience altered my palate. Who knows? Anyway, this post is all about a delicious breakfast treat honoring International Pancake Day and Fat Tuesday: banana nut pancakes and praline syrup. The pancakes have a spot-on banana nut bread flavor and mouth feel–it’s kind of scary. This is attributed to the use of mashed banana rather than the sliced banana you see in some other recipes. I think the mashed banana also makes it difficult to get perfectly round pancakes as well. But you’ll hardly notice that. The syrup is…not approved by any diet plans out there, I’m sure. But it is SO worth it. The first time I ate it, I just about passed out from all the bubbly, buttery, brown-sugary goodness. The pancakes are solid on their own, so if you aren’t willing to live on the edge like me, 🙂 maple syrup will suffice.



For the Pancakes

1 1/4 cup flour

1 ripe banana, mashed

1 cup milk

1 egg

2 tablespoons brown sugar

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon melted butter

Handful of walnut pieces

Dash vanilla

Dash sea salt

Olive oil

Makes seven pancakes.

For the Praline Syrup

4 tablespoons butter

1 cup brown sugar

1/3 cup milk or cream

Makes about 1 1/4 cups syrup.

In a large bowl, mix together mashed banana and egg. Add remaining pancake ingredients except olive oil and mix well with a whisk.

Heat olive oil in a skillet or griddle over medium-high heat until thin and coating bottom of pan. Add about 1/3 cup of batter for each pancake and cook until bubbles begin to form on surface of batter (roughly one minute). Flip and cook an additional 45 seconds. Repeat until batter is finished.


To make the praline sauce, melt butter in a small saucepan over medium-low heat.

Add brown sugar and cream, stirring well. Bring to a boil, then reduce heat and simmer until thickened (about five minutes).


Serve hot over pancakes.

Please leave reviews and ask any questions below. Thanks!