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
Scale
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
