This is a perfect Sunday morning breakfast! Walnuts make a great addition to so many snacks and meals and provide so many nutritional benefits. Not only do walnuts have anti-inflammatory and antioxidant effects, but are also a great source of fiber, protein, vitamin E, and omega-3s! Vitamin E is needed to form red blood cells and keep the immune system strong. It is an antioxidant that helps protect against cancer, cataracts, and much more. Omega-3s are essential fatty acids, which means our body does not make them so we must get them in our diet. They help lower cholesterol, protect against heart disease and stroke, control blood clotting, and build cell membranes in the brain.
3 large eggs, at room temperature (or sub vegan eggs w flax and water or use aquafaba)
¼ cup non dairy milk
1 teaspoon vanilla
1 teaspoon raw honey
2 tablespoons coconut flour
⅓ cup blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt
1 overly ripe banana
¼ cup walnuts
Coconut oil for the pan
1. Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
3. Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
4. Oil the pan with coconut oil, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
5. Once the pancake begins to bubble, place a couple of slices of banana and a pinch of walnuts on top.
6. Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
7. Keep hot in a warm oven until you are done making the remainder of the pancakes.
8. These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.
(Recipe adapted from Against All Grain)