Description
These fluffy pancakes are packed with protein and naturally sweet. A healthy and delicious weekend breakfast!
Ingredients
Units
- 2 ripe bananas, mashed
- 1/2 cups (118 ml) coconut milk (full-fat from the can)
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cups (118 ml) brown rice flour
- 1/2 cups (118 ml) almond meal
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1/2 cups (118 ml) walnuts, chopped
Instructions
- Mash the bananas in a mixing bowl.
- Add the eggs, coconut milk, and vanilla extract and whisk together.
- In a separate bowl, combine the remaining ingredients and stir together.
- Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.
- Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature (approximately 375°F (190°C)).
- Measure ¼ cup of the banana pancake batter and pour it into the skillet.
- Cook until the sides of the pancake begin to firm up, about 2 minutes.
- Flip to the other side and cook another minute or two until the pancake is cooked all the way through.
- Repeat with the remaining batter.
- Serve with butter and agave nectar or pure maple syrup.
Notes
- For extra banana flavor, use very ripe, almost overripe bananas.
- If the batter seems too thick, add 1-2 tablespoons of coconut milk until desired consistency is reached.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 100