Ingredients
Yield: makes 16-18 pancakes
Hummingbird Cake Batter Pancakes
1 box Miss Jones Organic Vanilla Cake Mix
1/2 cup mashed bananas (about 1 small), plus sliced bananas, for serving
½ cup drained crushed pineapple
½ cup milk or almond milk
½ cup coconut oil, melted
4 large egg whites
1/4 cups pecans, finely chopped
1 teaspoon ground cinnamon
Toppings
Banana slices
Whole pecans
Maple syrup
Directions
Mix together mashed banana, pineapple, milk, oil and eggs with a whisk until just combined, scraping the sides of the bowl as needed.
Add in the cake mix and cinnamon and whisk until thoroughly mixed together. Add in pecans and stir until combined.
Warm up a non-stick pan or griddle over medium-heat. Lightly coat heated pan or griddle with organic nonstick cooking spray.
Scoop out ¼ cup of prepared batter for each pancake. Cook pancakes about 2 ½ -3 minutes per side. Serve with butter, banana slices, whole pecans and maple syrup!
Recipe Note
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