Banana Butter Pancakes

For those who are lactose intolerant, LACTAID® has a great recipe for banana pancakes. I made them this morning, and they were very hearty and tasty. Definitely a keeper!


  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons unsalted butter, divided
  • 2 large eggs
  • 1 1/4 cups LACTAID® Reduced Fat Milk
  • 1/2 teaspoon vanilla extract
  • 2 cups sliced bananas (1/4-inch thick)
  • 6 tablespoons vegetable oil, divided, for cooking (I used Pam spray)
  • 1/2 cup chopped walnuts ( I added this ingredient)


Preheat oven to 200F.

In a large bowl, mix the flour, sugar, baking powder, salt and nutmeg. Melt the butter in the microwave (30 seconds) and set aside. Whisk the eggs in a medium bowl and add the milk, vanilla extract and 3 tbsp melted butter. Mix well. Pour the egg mixture into the flour mixture, stirring until smooth.

Heat the remaining 2 tbsp melted butter in a frying pan over medium heat. Add the banana slices and cook 3-4 minutes per side, until bananas are caramelized and golden brown. Allow them to cool for a few minutes, and then add half of the banana slices into the batter. Reserve the rest for pancake toppings. Add the walnuts to the batter.

Spray a skillet with Pam and heat over medium heat (I use medium low to low heat). Measure 1/2 cup batter and pour onto pan. Cook until bubbles appear on the edges of the pancakes, and then flip and cook until brown on the other side.

Remove pancakes from the skillet and transfer them to an oven proof dish covered with a piece of aluminum foil. Place in oven, where they will remain warm until ready to be served.

Serve pancakes and top with caramelized bananas!



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