We know what you’re thinking - another banana walnut pancake recipe with the same old banana flavor. And you might be right. BUT, what this banana pancake recipe has that others don’t is the deep caramel flavor from coconut sugar and our all-natural Fiber + Prebiotics blend, which turns these regular banana nut pancakes into something your belly will love.

What you’ll need:

1 cup of flour  
1 scoop of Clear Digestive Fiber + Prebiotics
¼ cup of chopped walnuts
3 tablespoons coconut sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup almond milk
1 egg
2 small ripe bananas (mash to your liking)
1 tablespoon of melted butter
½ teaspoon vanilla extract

How to make:

Start by adding the flour, Fiber + Prebiotics blend, coconut sugar, baking powder, baking soda, salt, and cinnamon to a large bowl. Whisk together for about 20 seconds and make a well in the center. 

Mix the almond milk, mashed bananas, melted butter, and vanilla extract in a separate bowl until smooth. Now whisk in your egg until combined. Pour your wet batter into the well you made with your flour mixture and stir well until combined (be sure not to over mix). Add the walnuts and stir them into your batter.

Lightly grease a skillet and put it on medium heat. Add about ¼ cup of pancake batter to your heated skillet and let it cook for about 2-3 minutes (until some bubbles form). Flip and cook the other side for the same amount of time. Continue making the rest of your pancakes until the batter is gone. Serve with maple syrup and any delicious toppings of your choice. Enjoy your new fav breakfast!