Challengers, you will LOVE these Banana Nut Pancakes. Great for serving to your family or visitors for breakfast or brunch. They have a full banana nut bread flavor backed with potassium from the bananas and fiber and omega 3 fatty acids from the walnuts. I topped these with a processed date mixture for a sweet replacement of maple syrup. (Recipe Below)
ENJOY!
Banana Nut Pancakes - Ingredients:
- 1 cup brown rice flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large banana, ripe, mashed
- 1 cup almond milk (unsweetened - original or vanilla)
- 3 large egg whites
- 2 tsp extra virgin olive oil
- 1 tsp pure vanilla extract
- 2 tbsp. chopped walnuts (optional)
- Cooking oil (coconut, extra virgin) or butter for cooking.
Directions:
Mix all DRY ingredients in a bowl. In a separate bowl, combine milk, egg whites, oil, pure vanilla extract and mashed bananas and mix until smooth. Combine wet and dry ingredients together and mix well with a spoon until the flour mixture is absorbed. Mix 1 tbsp. of walnuts into batter. (The other tbsp. of walnuts will be used for toppings later)
Heat a large skillet on medium heat. Coat with cooking oil/butter of choice and pour 1/4 cup of pancake batter for each pancake, When the pancakes start to bubble and the edges begin to set, flip the pancakes. Repeat with the remaining batter. Top pancakes with date butter (recipe below), walnuts and sliced bananas.
Date Butter Topping Ingredients:
- 8-10 pitted dates (I used Medjool)
- 1 tsp. cinnamon
- 3-4 tbsp. unsweetened almond milk
Directions:
Process dates, cinnamon and almond milk until almost smooth. Top on pancakes! (If needed, add a little more almond milk to help process the dates)
ENJOY!
Banana Nut Pancakes - Ingredients:
- 1 cup brown rice flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large banana, ripe, mashed
- 1 cup almond milk (unsweetened - original or vanilla)
- 3 large egg whites
- 2 tsp extra virgin olive oil
- 1 tsp pure vanilla extract
- 2 tbsp. chopped walnuts (optional)
- Cooking oil (coconut, extra virgin) or butter for cooking.
Directions:
Mix all DRY ingredients in a bowl. In a separate bowl, combine milk, egg whites, oil, pure vanilla extract and mashed bananas and mix until smooth. Combine wet and dry ingredients together and mix well with a spoon until the flour mixture is absorbed. Mix 1 tbsp. of walnuts into batter. (The other tbsp. of walnuts will be used for toppings later)
Heat a large skillet on medium heat. Coat with cooking oil/butter of choice and pour 1/4 cup of pancake batter for each pancake, When the pancakes start to bubble and the edges begin to set, flip the pancakes. Repeat with the remaining batter. Top pancakes with date butter (recipe below), walnuts and sliced bananas.
Date Butter Topping Ingredients:
- 8-10 pitted dates (I used Medjool)
- 1 tsp. cinnamon
- 3-4 tbsp. unsweetened almond milk
Directions:
Process dates, cinnamon and almond milk until almost smooth. Top on pancakes! (If needed, add a little more almond milk to help process the dates)