Banana Nut Pancakes

This healthy Banana Nut Pancakes recipe is a delicious and nutritious breakfast. These pancakes are made with spelt flour, mashed ripe bananas, and chopped nuts, which add a great texture and flavor.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 353kcal

Author Sharon Rhodes

Equipment

non stick pan

Ingredients

1 cup spelt flour
3 tbsp coconut sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp cinnamon
¼ tsp sea salt
2 small bananas
1 ½ tbsp coconut oil, melted but not hot
1 cup milk
1 egg
1 tsp vanilla
¼ cup chopped walnuts optional

Instructions

In a medium sized bowl, whisk together the flour, coconut sugar, baking soda, baking powder, cinnamon, and sea salt. Set aside.
In another medium bowl beat your egg with a fork, then mash in the banana until mostly lump free. Stir in the coconut oil, milk, and vanilla.
Pour the banana mixture into the flour mixture and stir until just combined. Be careful not to overmix your pancake batter.
Fold in the walnuts.
Heat your skillet over medium low and lightly grease it.
Spoon batter onto warmed skillet ( 2-3 tbsp. sized ) and cook for 2-3 minutes, flip and cook for another 1-2 minutes.
Enjoy warm with pure maple syrup and extra chopped nuts.

Video

Notes

Why are my banana pancakes mushy? Possibly the heat is too high and the cakes are cooking on the outside too fast and the middle is too soft. Cook pancakes at medium low heat to avoid mushy middles.

Topping ideas include warm maple syrup, peanut butter, chocolate chips, extra chopped nuts, and fresh berries.

Substitute all-purpose flour for the spelt flour if you can't find it. We prefer the spelt as it is healthier.

Nutrition