Description
Delicious and nutritious Banana Walnut Pancakes made with almond flour, ripe bananas, and walnuts for a gluten-free breakfast option. These pancakes are lightly spiced with cinnamon and cooked on the stovetop for a soft, flavorful start to your day.
Ingredients
Scale
Main Ingredients
- 2 Large Eggs
- 2 Ripe Bananas
- 3 tablespoons Almond Flour
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Chopped Walnuts
- Olive Oil (optional, for cooking)
Instructions
- Mash Bananas: In a mixing bowl, mash the two ripe bananas thoroughly until smooth with only small lumps remaining.
- Add Eggs: Crack both large eggs into the mashed bananas and stir until fully combined to create a uniform mixture.
- Mix Dry Ingredients: Add the almond flour, ground cinnamon, and chopped walnuts to the banana and egg mixture. Stir gently until everything is well incorporated.
- Prepare Pan: Heat a non-stick pan over medium heat; optionally add a small amount of olive oil to prevent the pancakes from sticking.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the heated pan. Spread it slightly if needed to form a round shape.
- Flip Pancakes: Cook on medium heat until the edges set and bubbles form on top, then flip carefully and cook the other side until golden brown. Flip only once to ensure fluffy pancakes.
Notes
- Use ripe bananas for natural sweetness and better flavor.
- Almond flour makes these pancakes gluten-free and adds a nutty taste.
- Add olive oil sparingly to the pan to keep pancakes from sticking without adding too much fat.
- Cook pancakes on medium heat to avoid burning and to allow them to cook through fully.
- Walnuts can be toasted before adding for enhanced flavor.
- These pancakes are best served immediately, but can be kept warm in a low oven.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: banana walnut pancakes, gluten-free pancakes, almond flour pancakes, healthy breakfast, cinnamon pancakes
