Banana Walnut Pancakes
I’ve said it before, and I’m sure I’ll say it again — breakfast is, without a doubt, my favorite meal of the day.
Muffins, eggs and waffles. Pancakes and french toast and oatmeal, oh my!
Sweet or savory, there are just so many choices and countless ways to prepare it all — eggs benedict, overnight oats, corn muffins, southwest omelet, belgian waffles. I’m actually drooling thinking about all the delicious ways we can enjoy breakfast!
Perhaps an alternate title for this blog should be “Breakfast Obsessed”. or maybe “Confessions of a Breakfast Queen”…or is that too much?
In my opinion, the best part about breakfast is that it doesn’t necessarily have to be enjoyed first thing in the morning. Growing up, there was nothing better than getting home from school to have my mom tell us that she was making breakfast for dinner. and if we’re being honest, it still feels like a special treat to pull out some bacon and a carton of eggs at 8pm.
#thisis32 (#almost33)
(and yes, we eat late. don’t judge me)
Wait… are you guys strictly “breakfast is enjoyed only in the morning” kinds of people? I guess we can still be friends if you are… just know that I don’t understand you one. little. bit.
I joke! Go ahead and eat your breakfast any time of day that you damn well please — just promise that you’ll try these banana walnut pancakes at least once for me.
A little back story here: I’ve been on the hunt for the *perfect* gluten-free banana walnut pancake for months — years, even. and in true Talia fashion, the struggle has been real. You see, I would repeatedly stumble upon THE PERFECT recipe and then… forget to save it. I swear, the website would instantly (and mysteriously) disappear from my browser history and no longer exist on pinterest. Poof! Gone from the internet at exactly the second I decided it was THE ONE.
I mean… doesn’t this happen to everyone?
Anyway, I came across this gem from Minimalist Baker, one of my all-time favorite bloggers, and I knew IMMEDIATELY that this recipe was, in fact, the one. And then…. I couldn’t find the damn recipe…. FOR WEEKS.
Just… HOW.
At the very least, I knew which blog I could find it on this time! So every weekend I’d search ‘banana pancakes’ on Minimalist Baker and try a different recipe. For the record, she has six pancake recipes that call for bananas — andddd I’m pretty sure it was the last recipe I tried that was THE ONE I had been searching for.
Insert face palm emoji here.
Wanna know how I knew this recipe was a sure winner? I had Peter try a bite the first (and second and third) time I tested it, and HE REALLY LIKED IT. I think he was even — dare I say it — IMPRESSED?!
Now, don’t get me wrong! I’m not saying that Peter doesn’t typically like the food I make. He just tends to prefer a savory breakfast over sweet, and is very, very specific about what makes a “good” pancake.
(read: gluten FULL only)
However, there’s a reason this will forever be my go-to GF banana walnut pancake. Many reasons, actually. These pancakes are soft on the inside, with a crispy, buttery crunch on the outside. They are nutty, delicious and fluffy AF. and when you through a couple of chocolate chips into the mix?! DAYUM. Heck, you might even mistake them for non-GF pancakes!
Okay, maybe that’s pushing it. But in all seriousness, they are so yummy I might need to make them for every breakfast / weekend brunch / weekday breakfast-for-dinner from now until the end of time!
…or at least for breakfast this weekend. and probably next weekend, too. Speaking of which, is it Friday yet?! Sheesh.
- 1 ripe banana
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- pinch of salt
- ½ teaspoon vanilla extract
- 1 egg
- 1 tablespoon melted butter, ghee or coconut oil
- ¼-1/2 cup almond milk
- ½ cup gluten-free all purpose flour
- ¼ cup walnuts, chopped
- Mash banana in a large bowl. Add baking powder, baking soda, cinnamon, salt, vanilla and egg; whisk until just combined.
- Add melted butter and ¼ cup almond milk; whisk everything together. Add flour, and stir until combined. Add more almond milk if batter is too thick.
- Spray a griddle or skillet with non-stick spray or coat with melted butter, and then heat to med-low. Once your griddle/skillet is warm, pour a little less than ¼ cup batter onto pan; add walnuts and turn heat down to low.
- Cook for 3 minutes or until the batter starts to bubble on top. Flip pancake and cook for an additional 1-2 minutes. Continue with remainder of batter.
- Top as desired and serve.
Once these pancakes are fully cooked, they can be stored in the fridge for 3-4 days. Heat in the microwave or in a skillet on low before enjoying.
Some of my favorite toppings include: caramelized bananas, maple syrup, nut butter, flaked coconut, hemp seeds
Recipe from: Minimalist Baker | Vegan Banana Nut Muffin Pancakes
And so if you, like me, are now craving every breakfast food imaginable, checkity check out the rest of my favorite breakfast recipes on the blog!
