Try topping the pancakes with pancake syrup, almond or peanut butter and sliced banana, or strawberry jam, fresh berries, and Coconut Whipped Cream.
Or turn them into banana split dessert pancakes, with Almond Milk Ice Cream or Coconut Ice Cream, chocolate syrup, chopped walnuts, and a cherry on top!
You can also add mini chocolate chips to the batter and skip the toppings altogether.
Cover and store any leftover banana pancakes in the refrigerator or freezer in an airtight container. Refrigerate for three or four days, or freeze for up to two months.
To save time in the morning, the pancake batter can also be made up the night before and refrigerated in an airtight covered container.
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