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Banana Walnut Pancakes

I’ve been dying for pancakes recently. I have no idea why, because normally, I’m a total egg person for breakfast. Without fail, I will order an omelet, a skillet, a scramble, whatever contains eggs and sounds good at the moment. Since trying to avoid gluten, I have found myself eyeing all those starchy breakfast items when out to brunch. The pancakes, waffles and crepes always seem to catch my attention in a way they have never done before… so when the chance came for us to face off this week, I wanted pancakes and nothing else!

On another one of my crazy I’ll-try-anything-diets kicks, I’ve been researching going grain free. That means, no gluten free oats, no corn, no quinoa, no soy. Nada. What’s left is coconut and almond flour. Which works for me, because I recently grabbed a package of coconut flour from Bob’s Red Mill while strolling through Whole Foods. So, after doing a bit of digging, I found this recipe, which I will definitely be modifying the future to use actual pumpkin as well as the spice, and figured it would work well with walnuts and bananas. Though the texture is not really the same (they are pretty dense), this makes a good base for anyone who would like a super easy, gluten free, dairy free, grain free pancake (sounds awesome, right?). I made them before work this morning, and had plenty of time to enjoy with a cup of coffee. There will be many variations of these made in the future, and of course, I will be sharing them with you…

pankcakes2 Pancake1

Banana Walnut Pancakes

Makes about 5-6 pancakes

Adapted from Primal Palate

1 tbsp coconut milk
1/4 c coconut flour
4 eggs
1/2 tbsp cinnamon
1/4 tsp baking soda
1/2 c finely chopped walnuts
1 banana, about 1/2 per person

Put all ingredients, except the walnuts and banana, in the bowl of a standard mixer with the whisk attached (you can also use a large bowl and a hard mixer). Start off slow, then gradually increase to a medium speed and mix until there are no lumps left in the batter. Might need to scrap down the sides of the bowl once or twice during the mixing process. Fold in the walnuts.

In a skillet, heat 1 tbsp of coconut oil over medium heat. Using 1/4 c at a time, scoop out the batter and place in the skillet. Cook for about 2 minutes per side, or until the pancake lifts up easily. Add more oil if needed. When all the pancakes are done, add slices of banana to the skillet and cook until they start to caramelize. This shouldn’t take too long, about 1 minute per side. Top pancakes with banana slices, maples syrup, powdered sugar, apple butter, or what ever floats your boat.


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  1. Pancakes Face Off | Fried Tofu

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