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 Cinnamon, ground
- 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, nutmeg and blend on LOW speed.
Mix in walnuts. Add in more almond milk if needed to thin out batter.
Heat a skillet or griddle over medium. Carefully rub skillet with an oiled paper towel.
For each pancake, spoon 2-3 tablespoons of batter onto skillet leaving 1” apart from other pancakes.
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.
Recipe: Banana Bread Pancakes
Serving in this recipe: 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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