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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.
Recipe: Banana Bread Pancakes
Serving in this recipe: 4
|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.