Banana Walnut Pancakes
pancakes full of delicious banana chunks and walnut pieces
Servings: 4
Calories: 394kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 394kcal | Carbohydrates: 44g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 456mg | Potassium: 347mg | Fiber: 4g | Sugar: 11g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 3mg