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Banana Walnut Pancakes

September 14, 2013

Fall is here!  The air is crisp and the anticipation for the leaves to change grows more by the day.  The change of the seasons also means that life is starting to slow down and, for the first time since I can remember, Craig and I had NOTHING to do on Saturday!  No alarm clocks or agenda; it was amazing.  We started the morning off slow and made Banana Walnut Pancakes with cinnamon and almond flour.  They were delicious and a great way to kick-off my favorite season of the year!

Banana Walnut Pancakes

Banana Walnut Pancakes

INGREDIENTS

2 ripe bananas, mashed

1/2 cup almond milk

2 eggs

1/4 teaspoon vanilla extract

1/2 cup almond flour

1/2 cup brown rice flour

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup chopped walnuts

DIRECTIONS

1. In a medium size bowl mash bananas, then add almond milk, vanilla, and eggs.  Wisk all the ingredients together.

2. Add the almond and brown rice flour, cinnamon, nutmeg, and salt.

3. Place the walnuts in a plastic bag and use a roller to crush them into pieces.  Fold the walnuts into the pancake batter.

4. Spray coconut or olive oil on the skillet. Use a 1/3 measuring cup to scoop batter onto the skillet.  Cook for about 3 minutes on each side, or until lightly golden.

5.  Serve with butter and drizzle with honey.

Yields 8-10 pancakes.

Put Jack Johnson on and enjoy!

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