1/3 cup walnuts
2/3 cup rolled oats
1 tsp baking soda
pinch of salt
1 very ripe banana
1 tsp vanilla extract
1 tsp olive oil
2/3 cup nut milk
2 tsp maple syrup
1 banana sliced
a handful of walnuts, chopped
extra-dark chocolate, grated (treat yourself)
1. In a food processor, pulse walnuts until they resemble a sand-textured power. Do not over process or you will end up with walnut-butter. Remove walnut flour, add the oats, and pulse until you get a shaggy flour. Place walnut and oat flours in a large bowl. Add baking soda and sea salt and stir to combine.
2. Add all wet ingredients to the food processor and blend to combine.
3. Add wet ingredients to dry ingredients and mix just until the two come together. Let the batter sit for 30 minutes at room temperature.
4. Heat a little coconut oil in a skillet and drop in 3 large spoonfuls of batter. Spread lightly with the back of the spoon to even out the batter. Turn the heat down to low. Let cook on the underside until the top is opaque, which will take more time than a regular pancake. check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crisp and brown (the middle can be a little moist).
5. Put the pancake on a baking sheet in a warm oven, and cover with some foil while you make more. This will also give them time to firm up a little in the middle. Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate.