Banana Walnut Pancakes

Banana Walnut Pancakes

Enter the PERFECT Saturday brunch. My favorite thing about these pancakes is there is no added sweetener! The banana gives this recipe just the right amount of sweetness. I love serving eggs and a side of bacon {yes, I LOVE bacon too!} with these delicious pancakes.

These are definitely not your typical buttermilk pancakes but are one of the best recipes I have found that are made with clean ingredients AND taste good. I did get fancy and decided to add some mini Enjoy Life Foods chocolate chips which made them seem even more like the real deal.

You can add a little pure maple syrup on top but honestly, I just enjoy them topped with strawberry slices. This recipe yields enough for the girls and I. If Noah is eating them I make two batches.



Banana Walnut Pancakes

2 eggs
1 banana
½ cup unsweetened almond milk
1 ½ tsp vanilla extract
1 ½ cups almond flour
1 ½ tsp arrowroot powder
½ tsp sea salt
½ tsp baking soda
½ tsp ground cinnamon
½ cup chopped walnuts

Mix eggs, banana, almond milk and vanilla together. In separate bowl, mix almond flour, arrowroot, salt, baking soda, and cinnamon. Combine dry ingredients with wet ingredients. Finely mince walnuts and mix into batter.

Heat coconut oil in a large skillet over medium-low heat. Drop slightly less than ¼ cup batter into pan and spread batter slightly for each pancake. Flip pancakes when bottoms have browned, about 3-4 minutes and cook another 1-2 minutes or until desired doneness.

*Recipe from Going Against the Grain Group