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
|
Calories: 335.4 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
