Walnut Banana Pancake



  • 1/3 cup of oats
  • 2/3 cup of walnuts
  • 1 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 2 bananas
  • 1/3 cup of Ecomil almond milk sugar-free bio
  • 2 teaspoons of olive oil
  • ½ tablespoon of NatureGreen agave syrup
  • 2 teaspoons of vanilla extract
  • Naturgreen coconut oil (for cooking)


Recipe for 2 serves

  1. Pulse your oats until they turn into powder. Same for the walnuts. Add the baking soda, some salt and stir it all in a large bowl.
  2. In a blender, mix the bananas, the almond milk, olive oil, agave syrup and vanilla.
  3. Put this banana mixture into the oat mix until combined. Refrigerate for approximately 20 minutes, to have a thick batter.
  4. On a grill, melt some coconut oil to coat. Use 1/4 cup as a measure for each pancake. These take a while to cook, and will be much darker than a regular pancake.
  5. Stack and serve with chopped walnuts and freshly sliced bananas. You can also eat it with some dulce de leche! Enjoy!