Growing up I didn’t eat much breakfast. I can’t remember if it had to do with time constraints of rushing to school or the odd feeling of nausea for years that occurred when I smelled food cooking in the morning. Luckily, the latter subsided and now I love breakfast, which is great considering Ben likes to enjoy a hearty breakfast before jetting off to work.
Banana bread is among the favorites for early meals in our home, but mornings don’t offer enough time to bake a loaf. (I love sleeping in.) So instead, I created these Banana Walnut Pancakes that keep us full and satisfied. And since it’s just the two of us, we can store the extras away for a few days of breakfast – oh yeah!
Cook Time: 30 minutes
Yield: Makes 12 pancakes
- 2/3 cup walnuts, roughly chopped
- 1 1/2 cups all-purpose flour
- 2 tbsp light brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup milk
- 1 egg
- 2 tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
- 2 ripe bananas, mashed
- maple syrup
- On medium heat, toast the walnuts in a pan until golden. Set aside.
- In bowl, whisk together the flour, brown sugar, baking powder, salt and cinnamon. Then mix in the milk, egg, butter, vanilla extract, bananas, and walnuts.
- Heat a nonstick griddle on medium heat. Coat lightly with nonstick spray as well.
- Using a measuring cup, scoop a 1/4 cup of batter onto the griddle and cook until bubbles form on the surface. Flip the pancake and cook on the other side just until golden brown. Transfer to a plate and repeat the cooking process until all the batter is used.
- Serve with maple syrup.