Banana Nut Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 18 pancakes
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour or white wheat flour
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 4 ripe bananas
  • 2 Tbsp sugar
  • 2½ cups unsweetened almond milk
  • 2 eggs
  • ½ cup coconut oil, melted and cooled
  • ¾ cup pecans, chopped
  1. Preheat electric griddle to 300-350 degrees.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt; set aside. In a medium bowl, mash the bananas against the sides of the bowl using the back of a fork. Add the sugar, milk, eggs, and coconut oil; whisk to combine.
  3. Pour the wet ingredients into the dry and mix until just incorporated. Fold in the pecans. Using a ¼ to ⅓ cup scoop, spread batter into a 6-inch pancake on the hot griddle. Cook for 3-4 minutes or until bubbles surface and the underside is golden. Flip and cook an additional 2-3 minutes. Repeat with remaining batter. Serve hot.
Recipe slightly adapted from Just A Taste
Nutrition Information
Serving size: 1 pancake Calories: 193 Fat: 9.8 Carbohydrates: 23.6 Sugar: 6.2 Sodium: 364 Fiber: 2.3 Protein: 3.7 Cholesterol: 21
Recipe by Prevention RD at