Whole Living Daily

Better Breakfast: Nutty Banana Bread Pancakes

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This week's breakfast is inspired by my obvious need to make more grocery lists.  Every time I was picking something up at the store I convinced myself I needed more bananas ... leaving me with way too many, and inspiring today's Better Breakfast.  These pancakes are like none other that I've made.  In the past I have tried out lots of recipes for banana bread pancakes that come out fluffy and delicious, but these ones have a bit more substance to them.  I ended up using this recipe that incorporates a homemade walnut flour, but I decided to leave mine with a little extra crunch to it.  The nutty texture paired with fresh bananas on top is the perfect combination, and with a little bit of maple syrup it's like having dessert for breakfast.  The batter can be prepared the night before and kept refrigerated, but remember to take it out 30 minutes before you plan on using it.

Nutty Banana Bread Pancakes

1/3 cup walnuts
2/3 cup rolled oats
1 tsp baking soda
1/2 tsp sea salt
1 ripe banana
1 tsp vanilla extract
1 tsp olive oil
2/3 cup fat-free milk
2 tsp maple syrup

In a food processor, pulse walnuts until they are finely chopped . Remove walnuts, add oats and pulse until well blended, they should still have some texture to them. Combine walnuts with oats, add baking soda and sea salt. Combine all wet ingredients in food processor. Add wet ingredients to dry ingredients and lightly mix together, do not over-stir. If refrigerating your batter overnight, take it out 30 minutes prior to use and let it sit at room temperature.  Drop 1/4 cup of batter onto a low-medium heated skillet, smooth over with spoon.  Cook for 3-4 minutes, checking to see if the underside is brown,  flip over to cook the other side.  Serve with pure maple syrup, fresh banana slices and toasted walnuts.

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