FREE shipping on US orders over $45!
Your cart is empty!
FREE 1-year warranty on all blenders and juicers
More to Consider
Taxes and discounts calculated at checkout.
2
Banana - 1 1/2 cup mashed
1 tbsp
Coconut Oil
1 1/4 cup
Almond Milk, unsweetened - reserve 1/4 cup to thin out batter
1 cup
All-Purpose Flour
2 tbsp
Sugar
2 tsp
Baking Powder
1/2 tsp
Salt
2 tsp
Ground Cinnamon
1/2 tsp
Nutmeg, ground
1/2 cup
Walnuts, raw, unsalted - toasted
Elevated enough to reserve for the weekends and easy enough to eat any day of the week, these entirely plant-based pancakes are a nutrient-packed dish both kids and kids at heart will love.
Per serving (4)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
In a bowl, blend 2 bananas, coconut oil, and 1 cup of almond milk on LOW, PULSE until blended.
Add flour, sugar, baking powder, salt, cinnamon, and nutmeg and blend on LOW speed.
Mix in walnuts. Add in more almond milk if needed to thin out the batter.
Heat a skillet or griddle over medium. Carefully rub the skillet with an oiled paper towel.
For each pancake, spoon 2-3 tablespoons of batter onto the skillet leaving 1” apart from other pancakes.
Cook until the surface of the pancakes has some bubbles, around 1-2 minutes. With a spatula, carefully flip and cook the other side for 1-2 more minutes until golden brown.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.