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