It seems I’ve been making pancakes every morning these days – the boys love them for breakfast, and they’re easy to freeze and pop into the toaster for an almost-instant breakfast. I was getting into a pancake rut though, and with a surplus of overripe bananas in the fruit bowl and a desire to boost the nutritional value of the usual straight-up pancakes, I gave these banana-walnut pancakes a try. The combination of sweet banana and crunchy walnuts make them taste like banana bread in pancake form. Delicious with maple syrup!
Banana Walnut Pancakes
California walnuts add a tasty crunch to these banana pancakes. Top with tropical fruit or mixed berries for a nutritious start to the day.
1 1/4 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup mashed ripe banana (about 1 medium banana)
1 1/3 cups milk
1/2 cup chopped California walnuts
Vegetable oil, for brushing the griddle
In medium bowl mix together flour, sugar, baking powder and salt. In large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.
Heat nonstick griddle or skillet until medium-hot. Brush with a little oil. Spoon the batter onto the griddle, using about 1/4 cup per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer or until golden brown. Keep pancakes warm in low oven. Serve pancakes hot with a drizzle of maple syrup or honey.
Makes approximately sixteen 3-inch pancakes, about 4 servings.