Banana Walnut Pancake Paleo Compliant
Fluffy, nutty, and naturally sweet, these Banana Walnut Pancakes are a paleo-compliant breakfast that doesn't compromise on flavor or nutrition. Made with ripe bananas, protein-rich eggs, and almond flour, this recipe skips traditional grains and dairy, making it perfect for those following a paleo or gluten-free diet. The warm notes of cinnamon and vanilla blend beautifully with the crunch of chopped walnuts, while a touch of coconut oil ensures a golden-brown finish. Quick to prepare in just 25 minutes, these pancakes are a delightful way to start the day and can be topped with sliced bananas, extra walnuts, or a drizzle of paleo-approved maple syrup for an added touch of indulgence. Enjoy these wholesome, nutrient-packed pancakes as a nourishing breakfast or brunch option that keeps you fueled and satisfied all morning!
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Ingredients
- 2 whole Ripe bananas
- 3 large Eggs
- 1 cup Almond flour
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Sea salt
- 0.5 cup Chopped walnuts
- 2 tablespoons Coconut oil
Directions
Step 1
Peel the ripe bananas and mash them in a medium-sized mixing bowl using a fork until smooth.
Step 2
Add the eggs, vanilla extract, and ground cinnamon to the mashed bananas. Whisk until fully combined and smooth.
Step 3
In a separate bowl, mix almond flour, baking soda, and sea salt. Gradually add the dry ingredients to the banana mixture, stirring until a smooth batter forms. If the batter seems too thick, you can add 1-2 tablespoons of water to adjust the consistency.
Step 4
Gently fold in the chopped walnuts to distribute them evenly throughout the batter.
Step 5
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of coconut oil. Once the oil is hot, reduce the heat to medium-low to prevent burning.
Step 6
Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to lightly spread the batter into a circular shape, if necessary.
Step 7
Cook each pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges begin to set. Carefully flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
Step 8
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Step 9
Serve the pancakes warm, optionally topped with extra walnuts, sliced banana, or a drizzle of maple syrup (if compliant with your dietary plan). Enjoy!
Nutrition Facts
| Serving size | (577.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1630.4 |
| Total Fat 129.6g | 0% |
| Saturated Fat 34.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 558mg | 0% |
| Sodium 1426.3mg | 0% |
| Total Carbohydrate 85.3g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 35.3g | |
| Protein 51.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 354.6mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 1309.4mg | 0% |
Source of Calories