These banana walnut pancakes are bursting with banana-nut flavour! They are an easy and family-friendly breakfast idea perfect for weekend mornings, or make ahead and freeze for an easy and tasty mid-week breakfast.
If your house is anything like mine, you always have ripe frozen bananas in the freezer.
Inevitably, whenever we buy bananas there are a couple of stranglers that get too ripe before they are eaten. We throw them in the freezer to be used for smoothies, banana bread, or these delicious banana walnut pancakes.
I love how full of banana flavour these pancakes are! The trick to really flavourful banana pancakes is to not over mash the banana - you want there to be small chunks so that you get some bites with full banana flavour. Top with some more banana slices and walnut pieces for an extra flavour boost.
HOW TO MAKE BANANA WALNUT PANCAKES
Start by sifting the flour, sugar, baking soda and salt together in a medium-sized bowl.
In another larger bowl whisk the egg, olive oil and almond milk together. We use almond milk because we prefer it to dairy milk, but feel free to use your favourite milk for this recipe.
Remove the banana from their skins and place in a small bowl. Using the back of a fork lightly mash the bananas. This is really easy to do if your bananas have been previously frozen like mine.
Add the flour mixture to the bowl of wet ingredients and fold the flour into the egg mixture using a spatula. You want the batter to have just come together and you don't want to over mix it.
Add the mashed bananas and the walnut pieces to the batter and lightly fold them in.
Heat a large non-stick pan over medium heat and add a bit of butter.
Spoon the pancakes into the pan. I like my pancakes a medium size, so I use one spoonful per pancake and I can fit 3-4 of them in my pan.
The pancakes are ready to flip when you see bubbles at the top of the pancake, and you should also be able to notice the side of the pancake turning opaque at this point.
Flip the pancakes and cook for another minute or two and then remove from the pan.
Serve banana walnut pancakes topped with more fresh banana slices and walnut pieces, then top with maple syrup.
This recipe for banana walnut pancakes is suitable for the following diets:
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Banana Walnut Pancakes
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 Tablespoon sugar
- 2 teaspoon baking powder
- 1 egg
- 1 cup unsweetened almond milk - or milk of your choice
- 2 Tablespoon avocado oil - or cooking oil of your choice
- 2 ripe bananas - I used previously frozen
- 1⁄3 cup chopped walnuts
- sliced banana and walnut for garnishing
- Sift the flour, baking powder, sugar and salt together into a medium sized bowl
- In a second larger bowl whisk the egg, oil, and almond milk together
- In a third small bowl lightly mash the bananas with the back of a fork. You want it to be a bit chunky.
- Pour the flour mixture into the bowl with the egg and almond milk mixture. Using a spatula, fold the flour into the wet ingredients until they are just mixed together. Add the mashed banana and walnut and fold them in lightly.
- Heat a large non-stick pan to medium heat and add some butter to the pan.
- Start adding pancakes to the pan. I used a large spoon, with one spoonful for each pancake.
- Allow the pancakes to cook. They are ready to flip when you can see 'bubbles' on the top of the pancake.
- Flip the pancakes and remove from the pan when they are done cooking - this should be just another minute or 2 once flipped.
- Serve with more sliced banana and walnut pieces as well as ample syrup.
* nutritional information is calculated by online tools and may not be 100% accurate.