Pancakes with Banana Honey Compote and Toasted WalnutsThe money shot! If that’s not food porn, I don’t know what is. I can’t help but look at this photo and think, “I’d hit it.” And I did.

Sundays, to me, are special. My perfect Sunday entails staying home in my yoga pants, drinking coffee, eating a special breakfast with my husband, playing video games, maybe painting some Warhammer figures (nerd alert), cooking a nice comforting dinner with some wine in hand, and finishing all of that perfection off with the Walking Dead. Sunday is family, closeness, comfort, and food.

Yesterday was all of that. Well, minus painting Warhammer figures since I have yet to successfully cajole my husband into helping me organize our paints and tools. (Hope he reads this! Bet he doesn’t.) But we certainly managed to tear it up in the kitchen with these Pancakes with Banana Honey Compote and Toasted Walnuts. Meow.

I also tried something new and slightly brave: I omitted the sugar in the tried and true classic pancake recipe; I substituted it with honey. I swear, any time I need to sweeten things these days, I think of my buddy Amanda at The Cinnamon Scrolls and her Natural Baking 101 series. I’m a changed woman!

This worked really well with the pancakes, actually. They were still fluffy and moist and everything a pancake should be!

We topped these bad boys with a simple banana honey compote, toasted walnuts and, of course, maple syrup.

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Pancakes with Banana Honey Compote and Toasted Walnuts 02

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Pancakes with Banana Honey Compote and Toasted Walnuts

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Servings: 8


PANCAKES1 1/2 cups of all-purpose flour

  • 3 1/2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 1 tablespoon of organic honey
  • 1 1/4 cups of almond milk
  • 1 egg
  • 3 tablespoons of butter melted

BANANA HONEY COMPOTE2 bananas, cut into 1-inch pieces

  • 1 tablespoon of organic honey

WALNUTS1/4 cup of chopped walnuts, toasted

    TOPPINGTrue maple syrup


      PANCAKESIn a large bowl, sift together the flour, baking powder, and salt.

      • Make a well in the center and pour in the milk, egg, honey, and melted butter.
      • Mix well, until smooth.
      • Heat a lightly oiled griddle or frying pan over medium-high heat.
      • Scoop the batter into the pan, using approximately 1/4 cup for each pancake. (For the scoop, I used an actual 1/4 cup measuring cup to keep things consistent and easy).
      • Cook until the pancakes are golden on both sides.
      • Serve hot (See notes).

      BANANA COMPOTEIn a medium bowl, toss the bananas with the honey until the bananas are completely coated.

      • Heat them in a small saucepan over medium-low heat stirring often, until the bananas basically turn into a delicious mush.

      TOASTED WALNUTSHeat a small saucepan over medium-low heat.

      • Put the walnuts into the pan shaking/tossing often to prevent burning.
      • Once they have turned a slight golden color, remove them from the heat and set aside.

      ASSEMBLYSmother the banana honey compote on top of your pancakes.

      • Top with toasted walnuts, and drizzle maple syrup on top.
      • Enjoy!


      In order to keep your finished pancakes hot while still cooking the rest, keep them on a plate covered with tin foil.