Ingredients19 m servings 427 cals
- Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
- Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Per Serving: 427 calories; 15.5 g fat; 65.5 g carbohydrates; 9.1 g protein; 77 mg cholesterol; 1052 mg sodium. Full nutrition
ReviewsRead all reviews 26
12.26.16 Followed the recipe to the letter and wouldn’t change a thing. The batter consistency was absolutely spot on perfect for pancakes, and you get layer upon layer of banana nut bread fla...
Great recipe although I did make a couple of changes to suit our tastes. I looked at my banana bread recipe that I have been making for 40 years and it did not include the cinnamon or nutmeg. ...
I've never made pancakes from scratch before - always used a mix. This was so good I'll never use a mix again. I now want to make all kinds of pancakes. I made them for just me for lunch. The on...
Easy to make. I put half the sugar and tasted great!!! Can really taste the banana =)
these are awesome and really tasty I followed the recipe exactly and my husband and 1 year old both loved them. the banana in the batter will burn quickly, so the pancakes might look blackened b...
This was delicious. Even my picky son loved it, but he always wants mini chocolate chips in it too, so only his portion got that! Ha. The only thing I modified was the nutmeg. Nutmeg is VERY po...