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Banana Bread Pancakes w/ Cacao, Pecan & Walnut “Butter”

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  • Author: Annie
  • Yield: 15 1x




  • 2 cups whole wheat pastry flour
  • 1/2 cup almond meal
  • 1/4 cup unsweetened, flaked coconut
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • dash cardamom
  • 2 cups coconut milk (or your favorite non-dairy milk)
  • 3 seriously overripe bananas, mashed (about 1 cup)
  • 2 tsp. vanilla extract
  • 8 dates, chopped and soaked overnight in 1/2 cup of orange juice, divided


  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 2 Tbsp. cacao nibs
  • 2 Tbsp. hemp seeds


  1. Soak the chopped dates in orange juice the night before you plan to make pancakes. The next morning, process the dates/OJ until smooth, then divide the mixture in approximately equal parts. Half will go into the pancake batter and half will go into the nut butter mixture.
  2. In a large bowl, whisk together the whole wheat pastry flour, almond meal, coconut, baking powder, baking soda, salt, cinnamon and cardamom. Set aside. In a medium-sized bowl or large measuring cup, combine the mashed bananas, milk, half of the date/OJ mixture and vanilla extract. Make a well in the center of the dry ingredients and whisk in the wet ingredients. Stir just to combine. Set aside for about 15 minutes.
  3. To make the nut butter, chop the walnuts, pecans and cacao nibs in the bowl of a food processor until chunky, but not finely chopped. Add in the other half of the date/OJ mixture and the hemp seeds and process to combine. Make it as smooth or as chunky as you desire.
  4. Cook up your pancakes and top with the nut butter and generous amounts of sliced bananas.


  • This batter would also work in a waffle iron too.