Description
Delicious and fluffy pancakes made with ripe bananas and crunchy walnuts, drizzled with maple syrup.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 ripe bananas, mashed
- 1 cup milk (or dairy-free alternative)
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped
- 1 tablespoon vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, combine the mashed bananas, milk, maple syrup, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped walnuts into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
Notes
- For gluten-free, use almond flour or a gluten-free flour blend.
- For vegan, replace milk with almond milk and use a flax egg.
- Let the batter rest for about 5 minutes for extra fluffiness.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pancakes, banana pancakes, walnut pancakes, breakfast, brunch