Whole Wheat Banana Walnut Pancakes
I realized that I had some bananas that were overly ripe and needed to be used ASAP this week! I love making banana pancakes and figured this was the perfect opportunity. Add in some walnuts, and these are the perfect breakfast treat and easy to whip up the recipes in no time.
Table of Contents
How to make banana walnut pancakes?
It’s time to say goodbye to premixes and Bisquick! This made-from-scratch recipe is super easy and tastes just as good, even better!
However, you most definitely can make these with a mix. Follow the directions as you would on the box, and then add two to four overly ripped bananas. This can vary based on the number of pancakes you are planning on making or how much banana flavor you like.
Once you add in the ripe bananas, it is best to use a mixer to get the bananas mashed more. This blends the bananas more evenly into the mix, and if you’re trying to sneak in some healthy fruits without the kids realizing it, the banana texture is less noticeable. The amazing extra layer of flavor is still there, though!
Are banana walnut pancakes healthy?
It will vary on the flour you use and the syrup. I used whole wheat flour that has so many great nutrients in it. Bananas provide a considerable amount of potassium. Then we top these delicious pancakes off with some chopped-up walnuts that are high in omega-3 and have an abundance of antioxidant properties. For the final touch, add some pure maple syrup.
What are the benefits of walnuts?
Below is a nice chart that I created to better share the benefits along with the adverse effects of walnuts. They are really packed with great nutritional value. All information was obtained from HealthLine.
Whole Wheat Banana Walnut Pancakes
Equipment
- Mixer
- Electric Griddle
Ingredients
- 3 Ripe Bananas
- 1/4 c Chopped Walnuts For the topping
- 2 c White Whole Wheat Flour
- 4-1/2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 2 tsp Sugar
- 2 Eggs Large
- 2 c Milk
- 2 tsp Vanilla Extract
- Cooking Spray
Instructions
- Preheat your griddle on medium heat and spray with cooking spray to prevent sticking.
- Mix all dry ingredients in a bowl.
- Add wet ingredients to the mixing bowl including the bananas. Use the mixer until there are no more dry spots; don't over-mix.
- Pour about 1/4 cup of pancake batter onto the griddle. When the bubbles settle and the edges begin to set, flip the pancakes.
- Repeat with the remainder of the batter. Makes 14-16 pancakes
Nutrition values are estimates, for exact values consult a nutritionist.
We enjoyed these pancakes so much, and I hope you do as well. Don’t forget to pin and save for later.
