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.


  • 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



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.

Nutritional information

Recipe: Banana Bread Pancakes

Serving in this recipe: 4

Calories: 340
Total Fat: 15 g 21.9%
Saturated Fat: 4 g 19.8%
Cholesterol: 0 mg 0%
Sodium: 349.1 mg 14.5%
Total Carbs: 49 g 16.4%
Dietary Fiber: 4 g 17.3%
Sugar: 14 g  
Protein: 6 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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