Banana Walnut Pancakes
 
Prep Time
Cook Time
Total Time
 
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Yield: 9 pancakes
Ingredients
  • 1 ripe banana
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • pinch of salt
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon melted butter, ghee or coconut oil
  • ¼-1/2 cup almond milk
  • ½ cup gluten-free all purpose flour
  • ¼ cup walnuts, chopped
Instructions
  1. Mash banana in a large bowl. Add baking powder, baking soda, cinnamon, salt, vanilla and egg; whisk until just combined.
  2. Add melted butter and ¼ cup almond milk; whisk everything together. Add flour, and stir until combined. Add more almond milk if batter is too thick.
  3. Spray a griddle or skillet with non-stick spray or coat with melted butter, and then heat to med-low. Once your griddle/skillet is warm, pour a little less than ¼ cup batter onto pan; add walnuts and turn heat down to low.
  4. Cook for 3 minutes or until the batter starts to bubble on top. Flip pancake and cook for an additional 1-2 minutes. Continue with remainder of batter.
  5. Top as desired and serve.
Notes / Variations
If you don't have any GF dietary restrictions, these pancakes can be enjoyed with your favorite (gluten-full) all purpose flour or oat flour, as desired. In addition to walnuts, I like to enjoy chocolate chips in my pancakes.

Once these pancakes are fully cooked, they can be stored in the fridge for 3-4 days. Heat in the microwave or in a skillet on low before enjoying.

Some of my favorite toppings include: caramelized bananas, maple syrup, nut butter, flaked coconut, hemp seeds

Recipe from: Minimalist Baker | Vegan Banana Nut Muffin Pancakes
Nutrition Information
Serving Size: 3 pancakes Calories: 301 Fat: 25g Saturated Fat: 12.8g Carbohydrates: 17.8g Sugar: 6.9g Sodium: 336mg Fiber: 3.6g Protein: 5.7g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/banana-walnut-pancakes/