Nutrient Dense Berries and Nut Pancakes

Berries, bananas and nuts oh my! These are so delicious and nutrient dense, made with whole wheat flour and oats, keeping bellies satisfied and fueling our brains for a day at school or work.

Double the recipe because they are super delicious to have in the freezer for busy weekdays.

Toppings

• Mashed fresh (or defrosted frozen) berries — add a drizzle of maple syrup or honey if you need it sweeter
• Plain Greek yogurt mixed with a touch of honey or berry puree / preserves
• Nut butters, warm it up a bit so it is more spreadable, and a drizzle of maple syrup or honey
• Chia Jam from Gimme Some Oven

Berries and Nut Pancakes

Print Recipe

• CourseBreakfast

Servings

8 people

Servings 8 people

Berries and Nut Pancakes Print Recipe CourseBreakfast Servings 8 people Servings 8 people

Ingredients

• 2 cups whole-wheat flour
• 1 cup rolled oats
• 1/2 cup chopped nuts almonds, walnuts, pecans...
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 2 medium bananas mashed
• 1 3/4 cup milk of choice
• 2 egg
• 2 teaspoon almond extract
• 2 cup mixed frozen berries
• Butter or avocado oil

Adjust servings: people

Units:MetricUS Imperial

Instructions

1. In a bowl, combine first 5 ingredients.
2. Place bananas in another bowl, mash and mix with milk, eggs and almond extract.
3. Pour liquid ingredients into dry ingredients; stir until smooth. Mix in berries.
4. Warm a skillet over medium heat; brush with butter, avocado or coconut oil.
5. Measure 1⁄4 cup batter; pour onto skillet. Cook until golden brown, 2 to 3 minutes per side.

Recipe Notes

Modified from

Epicurious: Fruit and Nut Pancakes

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