Whole Wheat Dairy Free Banana Pancakes with Apples and Walnuts

Whole-Wheat Banana Pancakes (freeze the leftovers!)

I LOVE breakfast.  I love it even more when I can make something healthy and delicious to start out our day; And I love breakfast the MOST when I can make it ahead of time and freeze the rest so that I have an amazing breakfast out in seconds for several mornings afterwards! These pancakes make so many that I can literally make them once and have leftovers for almost 2 weeks (yes it makes that many!)  

INGREDIENTS


1 Apple
1 Cup Chopped Walnuts (I buy the package already chopped up)
2 ripe bananas, mashed
2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon Cinnamon
1 tablespoon Agave Nectar
2 large eggs, lightly beaten
1 ¾ cups Vanilla Almond milk
2 tablespoons Smart Balance vegan butter, melted (or just regular butter if you can have dairy)

Directions

Peel and chop and apple, pour out package of chopped walnuts

Mash 2 ripe bananas

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix. Gently fold the mashed bananas, walnuts, and apples into the batter with a spatula. 





Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
When the pancakes have begun brown on the bottom, flip them over to cook the other side.
Serve with warm maple syrup And don’t forget to freeze the leftovers for another day!