We love pancakes. Miss E and I usually makes them for breakfast on the weekend and occasionally we have them for dinner. Who says you can’t eat breakfast for dinner? I had some ripe banana’s and instead of making banana bread, I thought what about making banana walnut pancakes. They were a hit. “Tasty” according to my four year old. The natural sweet flavour from the ripe banana’s is like dessert for breakfast, ok maybe not. But they are deliciously sweet and the walnuts complement the banana’s perfectly.
I like to bake and cook with banana’s and other fruit such as blueberries because you can reduce the sugar content without compromising taste. I made these turmeric breakfast muffins from green kitchen stories they were delicious and sweetened with date, blueberries, and banana’s. I am looking forward to trying these healthy oat bars with BC blueberries from to die for.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 1/2 cups of whole wheat flour
- 1/2 cup of walnuts, finely chopped
- 2 TBSP sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/3 cup of melted butter
- 2 eggs, beaten
- 1 1/2 cups of buttermilk
- 1 tsp vanilla
- 2 over ripe banana's, mashed
- In a large bowl, combine flour, walnuts, sugar, baking powder, baking soda, and salt.
- In a small bowl, melt butter until softened.
- In a medium size bowl, mix butter, eggs, buttermilk, vanilla, and banana's.
- Combine dry ingredients with wet ingredients and stir until combined. Do not over mix. The mixture should be lumpy.
- Heat griddle or pan with vegetable spray over medium heat, pour pancakes and flip when bubbles appear, approximately 2-3 minutes.
- Drizzle with maple syrup .