Friday, November 8, 2013

banana-nut protein pancakes

My kids have a spectacular love of pancakes…and who can blame them – they are delicious!  I love them, too, but they are not necessarily the most nutrition-packed breakfast in the world.  As a mom, I am always going on and on about how “we need to get protein in the morning so we have energy and stay full and can concentrate...blah, blah, blah.”  Well, this recipe is the perfect solution because these pancakes are naturally sweetened with banana and packed with nut & egg protein!  

I like to make a big batch of them on Sunday and wrap the leftovers up to reheat before school during the week.  You can easily halve this recipe if it's too many flapjacks for ya'.

Makes about 20 pancakes

4 eggs
2 bananas – mashed
1 c. milk
2 t. vanilla

1 c. flour
2 c. almond flour
1 t. salt
2 t. baking powder
1 t. cinnamon
1 c. chopped walnuts

Mix eggs, banana, milk, and vanilla together in a bowl.  In a separate bowl, combine flour, almond flour, salt, baking soda and cinnamon.  Combine wet & dry ingredients.  

Grind chopped walnuts in food processor until finely minced.  Add to batter.

Heat butter or coconut oil in a large skillet or on a griddle and drop batter by ¼ cupfuls.  Cook 3-4 minutes or until browned, flip, and cook 1-2 minutes longer.  Repeat with remaining batter.

Top with maple syrup or sliced bananas, or both!

Click HERE or on the video below, to view the step-by-step video instructions from me & Kin Community.

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