Description
This recipe contains no refined sugar—just naturally sweet organic honey and syrup.
Ingredients
- FOR THE PANCAKES:
- 1-½ cup All-purpose Flour
- 3-½ teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1-¼ cup Almond Milk
- 1 Egg
- 1 Tablespoon Organic Honey
- 3 Tablespoons Melted Butter
- FOR THE BANANA HONEY COMPOTE:
- 1 Bananas, Cut Into 1-inch Pieces
- 1 Tablespoon Organic Honey
- FOR THE WALNUTS:
- ¼ cups Chopped Walnuts, Toasted
Preparation
For the pancakes:
In a large bowl, sift together flour, baking powder, and salt. Make a well in the center and pour in milk, egg, honey, and melted butter. Mix well, until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop batter into the pan, using approximately 1/4 cup for each pancake. (For the scoop, I used an actual 1/4 cup measuring cup to keep things consistent and easy.) Cook until the pancakes are golden on both sides. Serve hot (see notes).
For the banana honey compote:
In a medium bowl, toss bananas with honey until bananas are completely coated. Heat in a small saucepan over medium-low heat stirring often, until bananas basically turn into a delicious mush.
For the walnuts:
Heat a small saucepan over medium-low heat. Put the walnuts into the pan shaking, tossing often to prevent burning. Once they have turned a slight golden color, remove from heat and set aside.
To serve, smother the banana honey compote on top of your pancakes. Top with toasted walnuts, and drizzle maple syrup on top. Enjoy!
Note: To keep finished pancakes hot while still cooking the rest, stack them on a plate covered with tin foil.
