Weekday mornings can be quite hectic, that is when food prep saves the day. These banana nut toaster pop-ups are warm, hearty, kid-friendly, fast, and delicious.
Weekday mornings can be a little hectic. I know we aren’t alone in this, and we probably even have it more mild than most, but the reality is that if we have to be somewhere at a certain time, getting the girls up, fed, dressed, and brushed in a timely manner is no small feat.
The shortcuts to help with this struggle are fairly obvious. Setting the alarm a few minutes earlier and laying out outfits the night before certainly can help, as can a quick and easy breakfast option. In the summer months, this kid-friendly smoothie is our favorite, but when the weather cools off we all want something more warm and comforting.
So, as is almost always the case, food prep saves the day. There is a recipe we’ve been eating that is warm (a must for me), hearty, convenient, fast, and comforting. It’s as if a bowl of oatmeal, a muffin, and a pancake all got together and had a baby. Well that just sounds weird, but it’s accurate.
Most importantly, this quick breakfast has been saving me on mornings I’m trying to get the girls up and out in a timely manner. These may look like typical pancakes, BUT the taste? Hearty oatmeal, crunchy shopped walnuts, sweet maple goodness…
They’re perfect. They also happen to be gluten-free and dairy-free if you’re into that sort of thing. And did I mention they take about 2 minutes to reheat once you pop them into the toaster? Two minutes and breakfast is ready. You can certainly smear them in peanut butter or cut them up and serve them with butter and syrup, but they have all the flavor you need baked right in, so you can (and we do) grab them to eat in the car.
Now go make a batch of these Banana Nut Toaster Pop-Ups for your busy mornings and let me know what you think!
Banana Nut Toaster Pop-Ups for Busy Weekday Mornings
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 15 pop-ups 1x
- Category: breakfast, recipes
Description
Weekday mornings can be quite hectic, that is when food prep saves the day. This is a recipe we’ve been eating that is warm (a must for me), hearty, convenient, fast, and comforting.
Ingredients
- 3 cups rolled (old fashion) oats
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup soy milk (or cow’s milk or almond milk)
- 2 eggs, beaten
- 1 very ripe banana
- 1/4 cup maple syrup
- 1 cup chopped walnuts
Instructions
- Pour oats into a food processor. Pulse until they turn into the texture of a course flour.
- Pour the oat flour into a large mixing bowl. Stir in the baking soda, baking powder, cinnamon, and salt.
- In a separate mixing bowl, mash the banana until it is a smooth mashed texture. Add the beaten eggs and mix well. Add the milk and maple syrup and mix.
- Pour the wet mixture into the bowl of dry ingredients and stir to combine. Pour in the chopped walnuts and mix well until fully incorporated.
- Preheat a griddle to medium heat. Butter the surface (you can use vegan butter or nonstick spray if you prefer to keep it dairy-free). Using a 1/4 cup measuring cup, scoop up the batter and pour it onto the hot griddle. Note: It will be thick and viscous and will not pour as smoothly as a liquid batter. Use the measuring cup to flatten it down into a round shape, roughly 1/2 inch thick.
- Cook 2-3 minutes on each side until cooked through, then set on a rack to cool.
- Once cooled, place on a baking sheet in a single layer and place in freezer for 1-2 hours. Remove pop-ups, place in a FoodSaver resealable bag, and vacuum seal. Place in freezer for your busy weekday mornings!
Keywords: Breakfast, pop ups, Foodsaver, sponsored, recipes
Karen says
I made my scones with solid coconut oil instead of butter, which means that these scones are vegan/dairy free. Bonus: it’s much easier to cut coconut oil into the flour than butter. You could swap in other nuts or skip the nuts altogether. I think whole spelt flour would be a fine substitution for the whole wheat flour, too.
★★★★★
Sherry says
Made these this morning and they were good! I even through in a tablespoon of flaxseed. Got them in the freezer now for future mornings.
JOHN J STATHAS says
My wife made them. Tasty. Would like them on a regular basis. A healthy food that actually tastes good!
gina says
Will it work with store bought oat flour? And if so, how much/ how many cups would you use?
Brittany Dixon says
I have not tried it with store-bought oat flour, but I am making another batch tomorrow and will measure the amount of flour I have after processing the oats. Then I will report back!
Grandma Honey says
I am also waiting to hear how the oat flour works for you Brittany. I cannot wait to try these!
Emily says
Can you swap out other nuts? My family doesn’t like walnuts.
Brittany Dixon says
Do you like pecans? Those would work well!
Anna says
I keep meaning to comment and tell you I have made these the past couple of weeks and they have saved me in the mornings! Love the taste and especially love that I’m not giving my daughter (and me) pre-packaged muffins or cereal bars. Thanks for sharing this!
P.S. – I’m having your moms spaghetti over zoodles and this has become a weeknight favorite for me. Thanks for sharing that one as well!
Brittany Dixon says
I can’t tell you how much your feedback means to me, Anna- thank you!! It makes my heart happy to hear you are making and enjoying my recipes. Seriously! <3
Cathy says
I made these a couple weeks ago and love them….just today finally had the last one. I plan on making again tomorrow, but wondering why/if they need baking soda and baking powder??
★★★★★
Grandma Honey says
I wanted to come back and thank you for these, I LOVE them. Just about finished eating my frozen stash and about ready to make them again.
kai says
We have a nut allergy so any suggestions for what to use in place of the nuts? He loves banana bread so I am sure he would like these. Thank you. Stay safe.
★★★★
Brittany Dixon says
Give the recipe a try just leaving the nuts out. You won’t have that crunch obviously, but I think they’d still taste just fine!
Stephanie says
These are delicious! Keeps you much fuller than plain pancakes. Kid approved too! Just a note, they seem to hold up better if you let the batter sit 10 minutes or so before making the pancakes, otherwise they were runny.
★★★★★
Brittany Dixon says
Thank you for your review! So glad you liked them!