Bananas and walnuts go brilliantly in bread, so why not pancakes? When you have a browning, speckled bunch in the fruit bowl and can’t face another loaf, these sweet, crunchy pancakes will be a hit. We make a batch on weekend mornings and freeze leftovers to pop in the toaster during the more rushed week. They’re great topped with maple syrup, of course, and/or fresh blueberries or strawberries.
Banana Walnut Pancakes
adapted from walnutinfo.com
1 1/4 cups all-purpose flour, or half all-purpose, half whole wheat
2 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 ripe banana, mashed
1 cup milk
1 Tbsp canola or other mild vegetable oil
1/2 cup chopped California walnuts
nonstick spray or oil for brushing skillet
In medium bowl stir together the flour, sugar, baking powder and salt. In large bowl, mash together the banana, milk, egg and oil. Add dry ingredients and walnuts and stir just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.
Heat griddle or skillet over medium-high heat; spray with nonstick spray or brush with a little oil. Spoon the batter onto the griddle, using about 1/4 cup or so per pancake. Cook about 2 minutes, until the surface is starting to be covered with bubbles, then turn and cook up to 1 minute longer, or until golden. Serve warm with a drizzle of maple syrup or honey. Makes 8-10 pancakes.
Photo credit: walnutinfo.com