Serves 2
Dry ingredients:
1/3 cup walnuts
2/3 cup rolled oats
1 tsp. baking soda
pinch sea salt
Wet ingredients:
1 very ripe banana
1 tsp. vanilla extract
1 tsp. olive oil
2/3 cup nut milk
2 tsp. maple syrup
For garnish:
maple syrup
1 banana, sliced
a handful of walnuts,
chopped extra-dark
chocolate, grated
Directions:
In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.
Add all wet ingredients to the food processor and blend to combine.
Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.
Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).
Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat – they are banana bread pancakes after all.