I love love LOVE banana walnut pancakes. They are just right in terms of sweetness and crunch. Anytime I go out for breakfast, they are my go to. That being said, traditionally, they can be packed with sugar and white flour. Neither of those fall under the acceptable foods category of my philosophy, but this morning I woke up with a hankering for the fluffy deliciousness. Where there is a will, there is a way…
So I cleaned them up! The recipe I used is gluten-free, paleo-friendly, and has NO sugar added. Boy did they hit the spot and satisfy my craving.
Cue Jack Johnson’s “Banana Pancakes”….
Banana Walnut Pancakes
1/4 cup of coconut flour
1-2 tbsp honey
1/2 cup coconut milk
2 tsp vanilla
1 tsp baking soda
1 ripe banana, mashed
coconut oil for cooking
1. Mix together all ingredients but banana and walnuts. Then add them.
2. Heat a griddle, skillet, or whatever you make your pancakes on with a small amount of coconut oil.
3. Pour small spoonfuls of the batter onto the griddle/skillet. Allow to brown for about 2-3 minutes. Flip and repeat on the other side.
4. Serve warm with maple syrup.
**Tips: Do not make them too big or too thick. If you make them too big (my mistake the first time) they will be nearly impossible to flip. Do not make them too thick either or they will not cook all the way through. About 3 inches in diameter is the sweet spot.
As I said earlier, this definitely hit the spot and quenched my craving for banana walnut pancakes. It is a clean, paleo-friendly alternative. Give them a try!