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Pancakes with Banana Honey Compote and Toasted Walnuts

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.