Saturday, January 22, 2011

Banana Walnut Pancakes

I've become an avid pancake maker over the last few years, since my oldest son started eating solid foods. He adores pancakes, mostly because he gets to drown them in syrup or agave, and swirl and swirl the pancake around in it, "Like it's driving on a racetrack," he explains. We usually make pancakes at least once on the weekend, when hubby is home and we get to enjoy a lazy breakfast together as a family.

And being as today is Saturday, pancakes were the requested food this morning. But I wanted to try something new, something different from my standby pancake recipe, something that would get my pancakes...

1) a little lighter
2) a little more golden
3) a little fluffier, like the gluten pancakes of my youth
4) sweet and crunchy, to make the pancake multi-dimesional

I think my recipe hits it right on on all accounts. The star ingredients: arrowroot powder, bananas, and walnuts!

I'm so happy to be adding this pancake recipe to my repertoire. I think I'll try it again next week, swapping out the bananas and walnuts for blueberries and pecans... try this recipe as is, then get you creative with the add-ins.

Banana Walnut Pancakes

1 cup almond flour
2 tablespoons coconut flour
2 tablespoons arrowroot powder
1 tablespoon ground flaxseed
1 tablespoon Xylosweet (Xylitol)
pinch salt
3 eggs
1/4 cup almond milk, coconut milk, or cream
2 tablespoons water
1 tablespoon vanilla
1 banana
1/4 cup chopped walnuts

Preheat nonstick griddle over medium-low heat.

Combine flours, flaxseed, Xylosweet, and salt in bowl. In a separate small bowl, whisk eggs and add milk, water, and vanilla and whisk again. Add wet ingredients to dry and stir to combine, getting out most of the lumps (add more milk or water if necessary to thin the batter to a pourable consistency).

Slice banana into thin slices and add to batter, along with chopped walnuts. Stir again to incorporate.

Pour 1/4 cup of batter onto preheated griddle and cook for 3-4 minutes, until bubbles start to appear. Flip over with a spatula and cook an additional 2-3 minutes, until golden brown.

Makes 8-9, 4 inch pancakes.


  1. pancakes and Saturdays...they just go together! :)
    I love it that there are so many different variations of pancakes. I'm going through what's in my pantry in my head to make sure I have all the ingredients to make yours :)

  2. These were so good! My first attempt at making GF pancakes, both my hubby and I loved them. I just blended everything together and poured onto the griddle. I also pureed a can of pineapple with the juice and heated it up on the stove for a fresh syrup, added a little coconut extract, and it was like pina colada pancakes - yum! Thanks for the great recipe.