Banana Walnut Pancakes
To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
- Cook30 min
- Total30 min
- Serves4
- LevelIntermediate
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 Tbsp. baking powder
- 1 tsp. sea salt
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger (optional)
- 1/4 tsp. ground nutmeg (optional)
- 2 medium ripe bananas
- 3 Tbsp. melted coconut oil
- 1 1/2 Tbsp. vanilla extract
- 2 1/2 Tbsp. Maple syrup
- 2 1/4 cups non-dairy milk
- 3/4 cups chopped raw walnuts
- 1/4 cups gluten-free rolled oats
Method
- To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
- To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.
- Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 14-16 pancakes.
