Walnut Banana Pancakes

Quick and Healthy Banana Pancakes Recipe for Busy Mornings

Are you looking for a quick and healthy breakfast recipe? Look no further than banana pancakes! Not only are they delicious and hearty, but they're also incredibly easy to make. With a sprinkle of cinnamon and a drizzle of maple syrup, they're sure to satisfy your taste buds.

To make perfect banana pancakes, brush a non-stick pan with oil and pour 1/4 cup of batter onto the hot surface. Cook until bubbles appear on the surface, then flip and cook until both sides are golden brown. Adjust the heat as needed to ensure the inside is fully cooked and the pancake doesn't brown too quickly.

These pancakes are not only a great breakfast option for adults, but kids will love them too! They're healthy, tasty, and quick to make. So, give this recipe a try and let us know what you think in the comments.

Also, remember to brush some oil between batches to prevent sticking and ensure your pancakes come out perfectly every time.

If Banana Pancakes aren’t your thing, try out these yummy Baked Raspberry Pancakes or maybe some Buttermilk Pancakes. If you are a crepe person, then be sure to check out Crepes With Mixed Berry Sauce. Speaking of berries try out my favorite Oatmeal and Blueberry Pancakes!

Banana Pancakes 2017-07-27 06:15:02

Walnut Banana Pancakes

Serves 2
Prep Time: 00:10
Cook Time: 00:15
Total Time: 00:25

Ingredients

• 1/2 cup Whole wheat flour
• 1/2 cup All purpose flour
• 1 tbsp White sugar
• 1/4 cup Chopped walnuts
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1/4 tsp Cinnamon powder
• 1 large Egg
• 1/2 cup Low fat milk
• 1/4 cup Olive oil or vegetable oil
• 1 tsp Vanilla essence
• 1 large or 2 medium Banana
• Maple syrup or honey
• Sliced bananas
• Whole walnuts

Instructions

• Mix together flours, sugar, chopped walnuts, baking powder, cinnamon powder and salt in a bowl until combined.
• Whisk together lightly beaten egg, milk, olive oil, vanilla essence and mashed bananas in a separate wide bowl until incorporated.
• Make a well in the center of the dry ingredients and then pour the egg mixture, all at once, and stir just until combined.
• If the batter is too thick, then add some milk, but the batter will be slightly thick and lumpy.
• Meanwhile, heat a pan over medium-high heat until a few sprinkles of water dropped on the pan splatter. Adjust the temperature as needed.
• Then grease the pan with some oil or butter.
• Then pour 1/4 cup of batter into the hot pan.
• Cook until a few holes form on top of the pancake and the bottom is golden brown.
• Then flip the pancake and cook until the bottom is golden brown and the top is puffed.
• Transfer the pancake to the serving bowl.
• Clean or wipe the pan with paper towels, grease the pan again with butter or oil and repeat the same process with the remaining batter also.
• Serve the pancakes with maple syrup or honey and sliced bananas and walnuts.
• These banana pancakes are also good with jam, fresh berries and whipped cream or with just a dusting of icing sugar.

By Santhi Therese
The Indian Claypot