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The Fitchen

Banana Pecan Pancakes

Healthy, easy pancakes – done in under 30 minutes! Hearty, fluffy, nutty, and caramel-y. Plus, they're vegan and gluten-free!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1/2 cup pecans
  • 1 cup oat flour
  • 1 cup coconut milk from carton (we like SoDelicious)
  • 1 whole ripe banana mashed
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon of ground flax
  • a pinch of sea salt
  • maple syrup
  • coconut oil

Method
 

  1. Add pecans to food processor and grind into a coarse flour.
  2. In a large bowl, combine oat flour, processed pecans, coconut milk, mashed banana, baking powder, vanilla, flax, and salt. Mix until combined.
  3. Heat a skillet or griddle with coconut oil on medium.
  4. Spoon the mix into the heated skillet, using about 1/4 cup per pancake.
  5. Cook until bubbles start to appear – about 4 minutes per side. Flip and cook for the same length of time on the opposite side.
  6. Top with bananas, fresh fruit, syrup, honey, powdered sugar, chocolate, etc.

Notes

Batter is very thick – not as runny as most pancakes. Use the back of a spoon to smooth out the pancakes in the pan, or if necessary, add a bit of coconut milk to the batter and mix well.