Banana Mac Nut Pancakes
These hearty, wholesome pancakes are naturally sweetened with ripe bananas and packed with fiber from whole wheat flour and steel-cut oats. Made dairy-free and egg-free with flax eggs and oat milk, they’re perfect for a nourishing start to your day. Soft on the inside with a golden crisp outside, they pair perfectly with maple syrup, fresh fruit, or a dollop of nut butter. Makes 8 generous servings—great for meal prep or feeding a crowd!
Prep: 15 mins Cook: 15 min Total: 30 mins Yields: 8 servings
Ingredients:
4 mashed banana (the riper the better)
4 cups oat milk (any non dairy milk works fine)
2 tsp vanilla
4 flax eggs (1 tbsp ground flax+2 1/2 tbsp warm water)
8 Tbsp oil
1 tsp salt
4 cups whole wheat flour
2 cups steel cut oats
4 tbsp baking powder
Instructions:
Preheat the oven to 220˚F.
Whisk flax and water together, set aside to gel for 10 minutes.
Place banana, oil, vanilla and milk in a blender and pulse to combine.
In a separate bowl, whisk dry ingredients together.
Add wet ingredients to dry ingredients and fold in a flax egg.
Let the batter sit while preheating the pan.
Coat pan (non-stick works best) with coconut oil.
Use a ladle to measure out pancakes. Wait for bubbles to appear, then flip and cook for 1 -2 more minutes. They should brown nicely for you.
Place pancakes in a preheated oven until all the pancakes are cooked.
Serve with your favorite toppings (fresh berries, nuts/seeds, nut butter, maple syrup, guava jelly, chocolate chips) and enjoy with a cup of coffee!