October 01, 2021 1 min read

Elevated enough to reserve for the weekends and easy enough to eat any day of the week, these entirely plant-based pancakes are a nutrient-packed dish both kids and kids at heart will love.

Ingredients

  • 2 bananas - 1/2cup mashed
  • 1 tbsp Coconut Oil
  • Mushrooms – sliced
  • 1 1/4  cup Unsweetened Almond Milk, reserve 1/4  cup to thin out batter 
  • 1 cup All-Purpose Flour
  • 2 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp salt
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Walnuts, raw, unsalted - toasted

Directions

  1. In a bowl, blend 2 bananas, coconut oil and 1 cup of almond milk on LOW, PULSE until blended.

  2. Add flour, sugar, baking powder, salt, cinnamon, nutmeg and blend on LOW speed.
  3. Mix in walnuts. Add in more almond milk if needed to thin out batter.
  4. Heat a skillet or griddle over medium. Carefully rub skillet with an oiled paper towel.
  5. For each pancake, spoon 2-3 tablespoons of batter onto skillet leaving 1” apart from other pancakes.
  6. Cook until the surface of pancakes has some bubbles, around 1-2 minutes. With a spatula, carefully flip and cook the other side for 1-2 more minutes until golden brown.