2
1 TBSP
1⁄ CUP
1 CUP
2 TBSP
2 TSP
⁄ TSP
2 TSP
⁄ TSP
⁄ CUP
BANANAS, MEDIUM
1½ CUPS MASHED
BANANAS
COCONUT OIL
UNSWEETENED
ALMOND MILK
RESERVE ¼ CUP TO
THIN OUT BATTER
ALL PURPOSE
FLOUR
SUGAR
BAKING POWDER
SALT
CINNAMON
GROUND NUTMEG
WALNUTS, TOASTED
Banana bread pancakes.
4 SERVINGS; YIELDS 4-4" PANCAKES
1 In a bowl, blend 2 bananas,
coconut oil, and 1 cup
of almond milk on LOW,
PULSE until blended.
2 Add flour, sugar, baking
powder, salt, cinnamon,
nutmeg and blend
on LOW speed.
3 Mix in walnuts. Add in
more almond milk if
needed to thin out batter.
4 Heat a skillet or griddle over
medium. Carefully rub skillet
with an oiled paper towel.
5 For each pancake, spoon
2-3 tablespoons of batter
onto skillet leaving 1” apart
from other pancakes.
6 Cook until surface of
pancakes has some bubbles,
around 1-2 minutes. With
spatula, carefully flip
and cook the other side
for 1-2 more minutes
until golden brown.
NUTRITION FACTS PER
1-4" PANCAKE SERVING
330 calories, 14g fat, 48g carbs, 4g fiber,
14g sugar, 6g protein. Nutrition facts are
based on the recipe as listed.
Recipes.
24
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