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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Recipe Information
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
Instructions
Peel the ripe bananas and mash them in a medium-sized mixing bowl using a fork until smooth.
Add the eggs, vanilla extract, and ground cinnamon to the mashed bananas. Whisk until fully combined and smooth.
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.
Gently fold in the chopped walnuts to distribute them evenly throughout the batter.
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.
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.
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.
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
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
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 35.3 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 355 mg | 27% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1309 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
