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  • 1 1/2 cups whole wheat flour (or Gluten Free substitute)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1 1/2 cups Almond milk (or milk of choice)
  • 1 tsp. apple cider vinegar
  • 1 tbsp. coconut oil, melted
  • 1 tsp. vanilla
  • 3 mashed bananas
  • 1/2 cup chopped walnuts
  1. Sift together first 5 ingredients.
  2. In a separate bowl, combine milk and vinegar.  Let sit for 5 minutes.
  3. Mix bananas and other wet ingredients until fairly smooth.
  4. Pour wet ingredients into dry, being careful not to overmix.
  5. Fold in walnuts.
  6. Pour about 1/4 cup batter per pancake onto hot skillet and cook until bubbles appear on the surface.  Flip and cook for 1-2 minutes more.
  7. Serve with Pure Maple Syrup.