Banana Bread Pancakes

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.

Ingredients

  • 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 Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 cup Walnuts, raw, unsalted – toasted

Directions

1

In a bowl, blend 2 bananas, coconut oil and 1 cup of almond milk on LOW, PULSE until blended.

2

Add flour, sugar, baking powder, salt, cinnamon, nutmeg and blend on LOW speed.

3

Mix in walnuts. Add in more almond milk if needed to thin out batter.

4

Heat a skillet or griddle over medium. Carefully rub skillet with an oiled paper towel.

5

For each pancake, spoon 2-3 tablespoons of batter onto skillet leaving 1” apart from other pancakes.

6

Cook until the surface of 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.

Nutritional information

Recipe: Banana Bread Pancakes

Serving in this recipe: 4

Calories: 335.4
Total Fat: 14.3 g 21.9%
Saturated Fat: 4 g 19.8%
Cholesterol: 0 mg 0%
Sodium: 349.1 mg 14.5%
Total Carbs: 49.2 g 16.4%
Dietary Fiber: 4.3 g 17.3%
Sugar: 14.6 g  
Protein: 6.5 g 12.9%
Vitamin A: 0.1% Vitamin C: 9%
Calcium: 30.4% Iron: 14.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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