Doyou have pancakes ? With us in the family the division is quite clear, because my brother is always there immediately, but my husband thinks first and then usually stays at a hearty breakfast. One thing I can promise you in any case, if you are rather the sweet breakfast type, then you will love this recipe.
Classic banana bread along here
Walnut Banana Pancakes
In contrast to the classic pancakes with white flour, this variant is extremely rich and full. Practically if you have an active day in front of you (I am thinking of the last mountain bike tour) and you need energy for the day. The oatmeal provides complex carbohydrates that digest more slowly and keep your blood sugar levels in balance. Almond flour is naturally gluten-free and full of healthy proteins.
I just say: delicious! If you love the walnutbanana pancakes as much as I do, then I’m looking forward to a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
The 1-Bowl Walnut Banana Pancakes are:
- Pleasantly sweet
- Light
- filling
- Easy to manufacture
- Incredibly delicious
Are you as big a Pancakes fan as I am? Then I look forward to a review at the bottom of this page. If you post a picture, then like to use the hashtag #veganevibes.
Walnut Banana Pancakes
- 120 g Oat flour (optionally gluten-free) I grind my oatmeal from whole rolled oats in a high-powered blender
- 120 g fine spelt flour or gluten-free flour mix
- 28 g Almond flour alternatively coconut flour or simply more flour
- 8,5 g Baking powder
- ½ TL Sea salt
- optional: 1 pinch of ginger powder
- optional: 1 pinch of nutmeg
- 1 ripe banana the riper the better circa 125g
- 1,5 EL melted coconut oil + more to fry out or another high-heat oil
- ¾ TL Bourbon vanilla ground
- 1 ¼ TL maple syrup
- 270 ml Vegetable milk (I use oat milk)
- 40 g Walnuts, coarsely chopped
- 19,5 g Oatmeal
To serve (optional):
- maple syrup
- Banana sliced
- Walnuts coarsely chopped
- Coconut flakes
Anleitung
- For the pancakes in a large bowl, mix oatmeal, spelt flour, almond flour, baking powder, salt, cinnamon, ginger (optional) and nutmeg (optional) and set aside.120 g Oat flour (optionally gluten-free), 120 g fine spelt flour or gluten-free flour mix, 28 g Almond flour, 8,5 g Baking powder, ½ TL Sea salt, optional: 1 pinch of ginger powder, optional: 1 pinch of nutmeg
- In a second bowl, add the banana and crush with a fork. Add melted coconut oil, bourbon vanilla, maple syrup and plant milk. Mix with a wooden spoon.1 ripe banana, 1,5 EL melted coconut oil + more to fry out, ¾ TL Bourbon vanilla, 1 ¼ TL maple syrup, 270 ml Vegetable milk (I use oat milk), 40 g Walnuts, coarsely chopped, 19,5 g Oatmeal
- Put the wet ingredients in the bowl with the flour and process to a smooth dough. The dough should not be too liquid or firm and easily portionable with a spoon.
- Heat a large frying pan and melt some coconut oil in it.
- Once the pan is hot, add a well-headled tablespoon to the pan and gently press flat. As soon as the surface throws bubbles (after about 2 minutes) turn the pancake and turn brown on the other side.
- Stack the pancakes on a preheated plate or plate until the dough is consumed. Garnish with the desired toppings. Best to enjoy freshly baked!maple syrup, Banana, Walnuts, Coconut flakes
- Keep in the fridge for a maximum of 4 days or in the freezer for 1 month. It is best to heat in the steam cooker or at about 120 degrees in the oven.
