My son, Brando, has a spectacular love of pancakes…and who can blame him – they are delicious! I love them, too, but they are not necessarily the most nutrition-packed breakfast in the world. As a mom, I am always going on and on about how “we need to get protein in the morning so we have energy and stay full and can concentrate…blah, blah, blah.” Well, this recipe is the perfect solution because these pancakes are naturally sweetened with banana and packed with nut protein!
I like to make a big batch of them on Sunday and wrap the leftovers up to reheat before school during the week.
Makes about 20 pancakes
2 bananas – mashed
1 c. milk
2 t. vanilla
1 c. flour
2 c. almond flour
1 t. salt
2 t. baking powder
1 t. cinnamon
1 c. chopped walnuts
Mix eggs, banana, milk, and vanilla together in a bowl. In a separate bowl, combine flour, almond flour, salt, baking powder and cinnamon. Combine wet & dry ingredients.
Grind chopped walnuts in food processor until finely minced. Add to batter.
Heat butter in a large skillet or griddle and drop batter by ¼ cupfuls. Cook 3-4 minutes or until browned, flip, and cook 1-2 minutes longer. Repeat with remaining batter.
Top with maple syrup or sliced bananas, or both!