Banana Nut Pancakes

Some mornings call for a stack of warm, delicious pancakes and we promise these won’t disappoint!

Drizzled with honey and topped with walnuts, these are a sweet treat that you can say yes to every day of the week.

Ingredients:

• 2 Bananas (divided)
• 125ml Unsweetened Almond Milk
• 2 cups Almond Flour
• 3 Egg
• 1 tsp Baking Powder
• 1 tbsp Coconut Oil
• 1/2 cup Walnuts (chopped)
• 3 tbsps Honey

Directions:

• In a mixing bowl, mash half of the bananas with a fork. Add almond milk, almond flour, eggs, and baking powder. Mix until thoroughly combined.
• Heat coconut oil in a skillet over low to medium heat. Once hot, pour pancakes into the skillet, about 3 to 4 inches wide.
• Cook for about 3 to 4 minutes per side (or until the middle begins to bubble)
• Transfer to plates and top with the remaining banana (sliced), walnuts and honey. Enjoy!

 

Good to know:

This recipe will make 4 servings and can be kept in the fridge in an airtight container for up to 4 days.

Looking to batch cook? Keep in the freezer and reheat in the microwave or on the stove.