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Banana Pancakes with crispy bacon

Active Time: 20 minutes

Makes 2 servings

Chef’s Tip:
These pancakes will be very tender and moist due to the amount of banana in them. They will not bubble on top like normal pancake batter; they just need to firm up a little bit and heat through to cook the egg in the batter. Enjoy! These are delicious.

pancakes and bacon.jpg


  • 1/4 cup raw walnuts
  • 4 slices bacon
  • 1 banana
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • Pure maple syrup, raw honey, or almond butter, to serve (1 tablespoon)


  1. Toast walnuts by heating a dry skillet over medium heat. Add walnuts and stir consistently until fragrant and starting to brown, about 4 minutes. Set aside to cool.
  2. Place bacon strips flat on a nonstick or cast iron skillet. Turn heat to medium and cook until bacon starts to curl, about 7-8 minutes. Flip bacon and cook to desired crispiness. Remove bacon and most of the bacon grease from skillet, leaving just enough to coat the bottom.
  3. Mash the banana in a small bowl with a fork until smooth. Whisk in eggs and cinnamon.
  4. Return the skillet you cooked your bacon in to medium heat. Ladle 1/4 of your pancake batter onto the skillet. Depending how large your skillet is, you may be able to cook 2 pancakes at once. Cook until pancake just starts to brown. When it is firm enough to flip, flip and cook until browned on the other side, 2-3 minutes longer. Remove cooked pancake from your skillet and repeat this process with the remaining batter.
  5. To serve, plate 2 pancakes and top with toasted walnuts, maple syrup/raw honey/almond butter, and bacon.