Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
French carbon steel crepe pan — seasons naturally, perfect heat
Rotating stand for smooth cake frosting and decorating
Walnut halves — baking, Georgian satsivi, muhammara, salads
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
French carbon steel crepe pan — seasons naturally, perfect heat
Rotating stand for smooth cake frosting and decorating
Walnut halves — baking, Georgian satsivi, muhammara, salads
You're reading one of recipes available free. Full library with Gastronome.
Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat. Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy. Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.