Banana Nut Pancakes

Banana Nut Pancakes

When people start to change their diet, they start to think about all the foods they can no longer eat. This thought process is extremely stressful (as I have seen in my practice), and leads people to doubt if they can really make a change in their life. However, food doesn't have to be stressful anymore, as long as we “tweak” our meals to be more health conscious!

For instance, if I was to completely change over my diet today, I would definitely miss pancakes. If I can't eat gluten, then that means no more pancakes or waffles, right? Wrong! You can definitely still have pancakes, just need to change out some ingredients for better options!

In our Banana Nut Pancakes recipe, we use almond flour as a gluten free source for the batter. Also, the gelatin and banana helps to thicken the batter to make it similar to a pancake consistency you are familiar with.

I try to make my cooking as simple as possible, so I toss everything into my food processor and blend up, then throw it in a pan. So simple!

Makes: 14 Pancakes
Cook Time: 30 minutes
Total Cost: $4.66

Banana Nut Pancakes

Start off by taking all the ingredients, excluding the gelatin, and place it into a blender or food processor. Blend until smooth. Then add the gelatin.

Banana Nut Pancakes

Next preheat your pan on medium-low heat. Use some coconut oil to coat the pan. Pour out some batter to make small pancakes (I find small pancakes turn out much better).

Banana Nut Pancakes

Once you can slide a spatula under the pancakes and they are golden brown, flip them. Let them cook for a couple minutes, until the center is no longer squishy, and remove from pan. Spread butter on top, add some honey or raw maple syrup, and serve your banana nut pancakes warm!

Banana Nut Pancakes

Banana Nut Pancakes

Banana Nut Pancakes

Banana Nut Pancakes are gluten and dairy free, and makes plenty of pancakes to last the entire week.
Print Recipe
CourseBreakfast
CuisineKids, Paleo
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings14 pancakes
AuthorBryan Carroll CFMP, NTP, FAFS

Ingredients

Instructions

  • Add all ingredients into a blender/food processor and blend until smooth. Add the gelatin in last.
  • Preheat pan on medium-low heat. Use coconut oil to coat the pan.
  • Use a scoop and pour out batter into small pancakes. I have found making smaller pancakes is much easier to cook with and not burn the pancakes.
  • Cook until golden brown on the bottom, then flip.
  • Once the pancake isn't "squishy" anymore on the top, remove from pan.
  • Use butter on the top of pancakes and serve. You may use some honey or raw maple syrup as a topping!

Notes

Macronutrient Ratios:
Fats:
65%
Proteins:
14%
Carbs:
21%
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