Banana Walnut Pancakes Recipe
Introduction
These Banana Walnut Pancakes are a wholesome and delicious way to start your morning. Made with natural ingredients and packed with flavor, they offer a perfect blend of sweetness and crunch without any refined flour.
Ingredients
- 2 large eggs
- 2 bananas
- 3 tablespoons almond flour
- ½ teaspoon ground cinnamon
- 1 tablespoon walnuts
Instructions
- Step 1: Mash the two bananas in a bowl until smooth.
- Step 2: Add the eggs to the mashed bananas and mix well.
- Step 3: Stir in the almond flour, ground cinnamon, and walnuts until evenly combined.
- Step 4: Heat a pan over medium heat and add a small amount of olive oil to prevent sticking, if desired.
- Step 5: Pour about ¼ cup of batter per pancake onto the pan.
- Step 6: Cook the pancakes on medium heat, flipping only once when bubbles appear on the surface and edges look set.
Tips & Variations
- For extra texture, lightly toast the walnuts before adding them to the batter.
- Swap out walnuts for pecans or add a handful of blueberries for a fruity twist.
- If the batter feels too thin, add a bit more almond flour to thicken it.
- Serve with a drizzle of honey or maple syrup for added sweetness.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a pan over low heat to maintain their texture. These pancakes are best enjoyed fresh but can also be frozen for up to one month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pancakes vegan?
You can make a vegan version by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using plant-based oil for cooking.
What if I don’t have almond flour?
You can substitute almond flour with oat flour or whole wheat flour, but the texture and flavor will be slightly different. Adjust the quantity as needed to achieve a batter consistency that holds together well.
Print
Banana Walnut Pancakes Recipe
- Total Time: 15 minutes
- Yield: 4 medium pancakes 1x
- Diet: Gluten Free
Description
Delicious and healthy Banana Walnut Pancakes made with almond flour and cinnamon, perfect for a quick and nutritious breakfast that balances natural sweetness with a satisfying crunch.
Ingredients
Dry Ingredients
- 3 tablespoons Almond Flour
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Walnut, chopped
Wet Ingredients
- 2 Large Eggs
- 2 Bananas, ripe
Instructions
- Mash Bananas: In a mixing bowl, thoroughly mash the two ripe bananas until smooth with some small chunks remaining for texture.
- Add Eggs: Crack in the two large eggs and whisk together with the mashed bananas until fully combined into a batter.
- Incorporate Dry Ingredients: Stir in the almond flour, ground cinnamon, and chopped walnuts into the wet mixture until evenly mixed.
- Prepare Pan: Heat a non-stick pan over medium heat and lightly grease with olive oil if desired to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot pan and cook on medium heat.
- Flip Pancakes: Once bubbles form on the surface and edges look set, carefully flip each pancake and cook the other side, about 2-3 minutes per side.
Notes
- Use ripe bananas for natural sweetness and better texture.
- Almond flour keeps these pancakes gluten-free and adds a nutty flavor.
- You can adjust walnut quantity or substitute with pecans for different flavors.
- Serve with fresh fruit, maple syrup, or Greek yogurt for extra indulgence.
- Be careful when flipping to keep pancakes from breaking since the batter is delicate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Banana pancakes, Walnut pancakes, Gluten-free breakfast, Almond flour pancakes, Healthy pancakes
