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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.
