Kris Carr


Cornmeal Banana Walnut Pancakes

Cornmeal Banana Walnut Pancakes


  • 1/2 cup fresh, fine-, or medium-grind yellow cornmeal
  • 1/4 cup whole spelt flour, or use whole-wheat pastry flour
  • 1/4 cup light spelt flour, or use whole-wheat pastry flour
  • 2 1/4 teaspoons aluminum-free baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 2/3 cup to 3/4 cup almond or other nondairy milk
  • 2 tablespoons real maple syrup, grade B or dark amber, or use agave syrup
  • 1 tablespoon extra-virgin olive oil or melted coconut oil, plus more for the griddle
  • 2 teaspoons pure or nonalcoholic vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup (about 1/2 medium) diced banana; reserve the balance for serving
  • 1/4 cup lightly toasted walnuts, coarsely chopped, plus more for serving
  • 2 to 3 tablespoons maple or agave syrup
  • Apple cider, to taste



1. Begin heating a heavy griddle or well-seasoned cast-iron pan on
low heat.

2. Place a wire mesh strainer over a medium bowl. Add the cornmeal, both of the spelt flours (or pastry flour, if using), baking powder, cinnamon, and salt to the strainer. Stir with a wire whisk to sift the ingredients into the bowl. Add any cornmeal left in the strainer into the bowl. Whisk to aerate the mixture.

3. In a separate medium bowl, whisk the almond milk, maple syrup, oil, vanilla, and apple cider vinegar until thoroughly combined. Pour into the dry mixture and stir with a silicone spatula, only until the batter is smooth. The batter may increase and thicken at this point. Wait half a minute and stir with a fork. Add a scant 1/2 cup of the diced banana and the nuts. Adjust the consistency of the batter if needed so that it falls off a spoon in heavy puddles.

4. Oil the griddle. Increase the heat to medium. When a few drops of water dance on the griddle, begin making the pancakes. Adjust the heat as needed to ensure the pancakes brown but don’t burn.

5. Pour a scant 1/4 cup of batter on the griddle, leaving about 2 inches between pancakes. Cook the first side for about 2 minutes. Resist any urge to move them. Bubbles will form on the top side of the pancakes and the edges will set. Slip a thin, flexible, wide spatula under the edges to loosen
the edges, then flip. Cook the second side for about 1 minute. Don’t worry; this side never cooks as evenly as the first side.

6. Top each pancake serving with some of the reserved bananas and more nuts. Warm and mix maple syrup and apple cider. Drizzle the warm syrup over the pancakes, bearing in mind that a little (1 tablespoon) is enough. Pancakes taste best when served straight from the griddle but these can be held in a low-heat (200°F) oven for 5 to 10 minutes. Cover with parchment.




Psst… For more delicious plant-powered recipes, pick up a copy of Crazy Sexy Kitchen today!

Photo Credit: Andrew Scrivani

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