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Banana Nut Toaster Pop-Ups for Busy Weekday Mornings

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  • Author: Brittany Dixon
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 15 pop-ups 1x
  • Category: breakfast, recipes


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.


  • 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


  1. Pour oats into a food processor. Pulse until they turn into the texture of a course flour.
  2. Pour the oat flour into a large mixing bowl. Stir in the baking soda, baking powder, cinnamon, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Cook 2-3 minutes on each side until cooked through, then set on a rack to cool.
  7. 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!