Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Mar 2, 2012
Hungry for more? Find everything you need for this recipe here: http://rdy.cr/651f40 Savor tasty KIN EATS videos & recipes here: http://bit.ly/KinEats. Find the full Banana Nut Pancakes recipe by clicking on "Show more" below.
Pancakes for breakfast may seem like a weekend luxury -- and they definitely should be -- but we think you should be able to enjoy them during the week as well! Liesl Maggiore shares a great pancake recipe that's both delicious and healthy. Her best tip: make a big batch on the weekends and refrigerate the rest for a weekday breakfast. Just pop them in the toaster oven or microwave and voila! ------------------------------
Banana Nut Pancakes Makes about 20 pancakes
4 eggs 1 banana -- mashed 1 c. (240 mL) milk 2 t. (10 mL) vanilla 1 c. (120 g) flour 2 c. (220 g) blanched almond flour 1 t. (5 mL) salt 2 t. (10 mL) baking powder 1 t. (5 mL) cinnamon 1 c. (150 g) chopped walnuts
Mix eggs, banana, milk, and vanilla together in a bowl. In a separate bowl, combine flour, almond flour, salt, baking soda and cinnamon. Combine wet & dry ingredients.
Grind chopped walnuts in food processor until finely minced. Add to batter.
Heat butter in a large skillet or griddle and drop batter by ¼ cupfuls. Cook 3-4 minutes or until browned, flip, and cook 1-2 minutes longer. Repeat with remaining batter.