Dairy Free Whole Wheat Banana Walnut Pancakes
Dairy-free whole wheat banana walnut pancakes are filling, delicious and just what every morning needs.
I have one last breakfast recipe for you!! I promise we will move on to sweets and desserts next week but I had to share with you these dairy-free whole wheat banana walnut pancakes first.
Have you heard about the new Dairy-Free Yogurt Alternative from Silk? I tried it recently and I am in love!! With 6 grams of soy protein per serving, each spoonful is smooth, creamy and just delicious! And plus it’s dairy-free. I used this new yogurt alternative to make these dairy-free pancakes.
Pancakes are our favorite way to start Saturdays around here. Mr J. and I don’t get to spend many mornings together due to opposite work schedules. So whenever we can make a weekend breakfast together, we make sure it’s epic!! Like these whole wheat banana walnut pancakes I made us last weekend. They are made with whole wheat flour, coconut oil, almond milk, banana puree and Silk’s new dairy-free yogurt alternative for protein.
Topped with fresh bananas, these pancakes are soft, hearty, filling and bursting with flavor. The slight crunch from the walnuts is just a great addition!
With several real fruit flavors and inspiration, you can use Silk’s dairy free yogurt alternative to add some flavor into your mornings. To find out more about this new product, visit Silk’s website and join the Silk Community.
Dairy Free Whole Wheat Banana Walnut Pancakes
Dairy-free whole wheat banana walnut pancakes are filling, delicious and just what every morning needs.
Ingredients
- ¾ cup whole wheat flour
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/4 teaspoon ground nutmeg
- ½ cup banana puree (about one and a half bananas)
- ¾ cup almond milk
- ½ cup Silk Dairy-Free Alternative Yogurt
- 3 tablespoons coconut oil, melted
- ¼ cup finely chopped walnuts
- Top with sliced bananas and walnuts
Instructions
- In a medium bowl, whisk together the flours, baking powder, baking soda, and nutmeg.
- In a large bowl, whisk together the banana puree, almond milk, yogurt, and coconut oil.
- Add the wet ingredients to the dry and whisk until no streaks of flour remain. Do not over-mix. Batter might be thick but I like it this way. If you don't, feel free to add ¼ cup almond milk. Fold in the chopped walnuts into the batter.
- Heat your griddle or nonstick skillet over medium heat. Spray slightly with cooking spray. Pour about ⅓ cup into the hot skillet. Cook until bottom is golden brown then flip pancake and cook other side until brown. Serve with maple syrup, sliced bananas and walnuts.
This conversation is sponsored by Silk. The opinions and text are all mine.