Dairy-Free Banana Pancakes with Macadamia Nuts

Ingredients

• 1 cup Almond Milk
• 1 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 ripe Banana
• 2 tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract
• 1/4 cup Macadamia Nuts
• 2 tablespoons Coconut Oil

Instructions

1. 1In a large bowl, whisk together the 1 cup of All-Purpose Flour, 2 teaspoons of Baking Powder, and 1/4 teaspoon of Salt.
2. 2In a separate medium bowl, mash the 2 ripe Bananas until smooth. Add the 1 cup of Almond Milk, 2 tablespoons of Maple Syrup, and 1 teaspoon of Vanilla Extract to the mashed bananas. Mix these wet ingredients together until well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until everything is just combined. It's okay if there are a few small lumps; do not overmix, as this can make the pancakes tough.
4. 4Place a large non-stick skillet or griddle over medium heat. Add the 2 tablespoons of Coconut Oil to the skillet and let it heat up until it shimmers, about 1-2 minutes. The skillet should be hot enough that a drop of water sizzles immediately.
5. 5For each pancake, carefully pour about 1/4 cup of the batter onto the hot skillet. Leave some space between each pancake.
6. 6Cook the pancakes for 2-3 minutes on the first side, until you see bubbles forming on the surface and the edges look set. Carefully flip each pancake with a spatula. Cook for another 2-3 minutes on the second side, until golden brown and cooked through.
7. 7While the pancakes are cooking, you can lightly toast the 1/4 cup of Macadamia Nuts in a dry small skillet over medium-low heat for 2-3 minutes, watching them closely to prevent burning. They should be fragrant and lightly browned.
8. 8Serve the pancakes immediately. Top each serving with the toasted Macadamia Nuts and an extra drizzle of Maple Syrup.

Substitutions

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