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Banana Bread Pancakes Recipe with Caramelized Walnut Syrup

Author Larisha Campbell


  • 2 1/2 Cup rolled oats
  • 2 tbsp flaxseed
  • 1 Tsp cinnamon
  • 1/4 Tsp nutmeg
  • 1/4 Tsp Baking powder
  • 2/3 cup whole milk
  • 1 Cup cottage cheese
  • 1 Cup vanilla Greek yogurt
  • 6 egg whites
  • 2 banana
  • 2 Tsp pure vanilla extract
  • 2/3 Cup walnut pieces
  • coconut oil

For the Caramelized Walnut Syrup

  • 1 cup brown sugar
  • 1/2 cup pure maple syrup
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 cup California walnut pieces


  1. To a blender, add oats, flaxseed, cinnamon, nutmeg, and baking powder. Blend well.
  2. Then add milk, cottage cheese, vanilla Greek yogurt, egg whites, bananas, and vanilla extract. Blend well.
  3. Pour into a large bowl and fold in walnut pieces.
  4. Heat tbsp coconut oil in non-stick skillet over low heat.
  5. Pour 2/3 cup batter into skillet.
  6. Wait 2-3 minutes, then flip. Cook another 2-3 minutes or until center is cooked.
  7. Continue making the pancakes with the remaining batter.

For the Caramelized Walnut Syrup

  1. Add everything but walnuts and heat over medium, stirring until sugar is dissolved.
  2. Increase heat to medium-high and bring to a boil, stirring occasionally.
  3. Reduce heat and boil gently, stirring occasionally, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 more minutes.
  4. Store any leftovers in the fridge in air tight container and heat in microwave safe bowl for 30 seconds at a time to unharden.