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Harvest Nut Pancakes with Grilled Banana

Prep time 15 min
Cook time 8 min
Total time 23 min

Prep time 15 min
Cook time 8 min
Total time 23 min


​I used to love Harvest Grain ’n Nut pancakes from IHOP, but since I’ve gone grain-free these have been out of the question. This recipe is my rendition of the breakfast classic topped with grilled bananas, pecans and pure maple syrup. Enjoy with a hot cup of coffee!​

Serves 8

1 cup Walnuts, ground

4 eggs

1 tablespoon Unsweetened Coconut Milk, plus more as needed

1 tablespoon ground cinnamon

dash of nutmeg

¼ teaspoon baking soda

1 tablespoon pure maple syrup

2 teaspoons coconut oil

1 Banana



Preheat skillet with medium heat. Grease with coconut oil.


In a medium bowl combine the ground walnuts, coconut flour, eggs, coconut milk, cinnamon, nutmeg, baking soda and maple syrup. Add more coconut milk until desired consistency is reached.


Pour ⅛ cup of batter at a time on preheated skillet. Cook for 2 minutes, flip then cook for another 2 minutes.


For grilled banana: Heat the coconut oil over medium heat. Slice the banana in half lengthwise and then into 4 or more segments.


Place banana pieces on heated skillet until brown and crispy, then flip and cook other side. Remove bananas from skillet, then add pecans. Heat for a few minutes, stirring frequently until lightly toasted.


Top each pancake with banana, pecans and a drizzle of pure maple syrup.


Calories: 160
Fat: 12g
Carbohydrates: 82g
Sodium: 70mg
Fiber: 2g
Protein: 7g
Sugar: 3g

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