Ex-Pat Mama's Note:
These can be made with any combination of fruits and nuts that you like. They are lightly sweet - which is good enough for me - but my kids usually pour on some maple syrup, or spread on some Nutella.
My Private Note
Units: US | Metric
- 1I use an immersion blender to blend the banana and apple together. However you choose to do it, the mixture should be completely liquified. Set aside.
- 2Whisk together the flours and salt. Add the chopped nuts and stir to combine.
- 3Pour the liquified fruit into the flour mixture. Stir until thoroughly combined. Add enough water to the mixture to make a pourable batter - I usually use about 1/2 cup. You may need more or less depending upon the size and ripeness of your fruits.
- 4Make the pancakes one at a time by spreading 1/2 cup of batter in a large fry pan on medium high heat. Spread the batter out into a thin wide circle using the back of a metal spoon. My pancakes are usually 8-10 inches across. If the mixture doesn't spread easily, add more water.
- 5Cook without turning until the entire pancake looks dry - little air bubbles will pop all across the surface. Drizzle about 1 teaspoon of oil on the top and then flip the cake. Cook on this side for three minutes or so, until cooked through.
- 6Serve immediately.
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Nutritional Facts for Vegan and Gluten-Free and Sugar-Free Banana Nut Pancakes
Serving Size: 1 (184 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 307.4
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 307.3 mg
- Total Carbohydrate 45.4 g
- Dietary Fiber 6.7 g
- Sugars 15.0 g
- Protein 7.9 g