We’re all for having pancakes for breakfast, but why not mix things up and have them for lunch or dinner? We’ve replaced some of the typical ingredients with healthier alternatives like coconut oil and coconut sugar and we’ve added flax for a boost of fiber.

https://beabausa.com/wp-content/uploads/2018/12/Banana-Walnut-Pancakes.jpg

banana walnut pancakes

• Course Breakfast
• Cuisine Grains

We're all for having pancakes for breakfast, but why not mix things up and have them for lunch or dinner? We've replaced some of the typical ingredients with healthier alternatives like coconut oil and coconut sugar and we've added flax for a boost of fiber.

Servings:

Print Recipe

BeabaUSA.com

Ingredients

• 1/4 cup oats
• 2 tablespoons flour or vanilla protein powder
• 1 tablespoon ground flaxseed or ground chia optional
• 1 teaspoon baking powder
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1 pinch salt
• 1/2 cup ripe banana sliced
• 1 egg
• 1/4 cup milk
• 1 tablespoon coconut sugar or brown sugar
• 1/4 cup walnuts chopped
• 1-2 tablespoons butter or coconut oil

Instructions

1. Put the oats, flour (or protein powder), ground flax or chia, baking powder, spices and salt in the blending bowl and pulse a few times to combine. Remove from bowl.
2. Put the banana, egg and sugar in the blending bowl and blend.
3. Add the milk and dry ingredients in alternating additions, pulsing between until batter comes together. Be careful not to over-mix.
4. Heat 1 tablespoon of oil in a non-stick skillet over medium heat, so that oil coats bottom of pan.
5. Spoon the pancake batter onto skillet.
6. Cook for about 2 minutes per side - batter will form some bubbles.
7. Remove from the skillet and place on a paper-towel lined plate. Serve with maple syrup,

Recipe Notes