Name: Banana Nut Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Whole wheat flour; 2 tsp Baking powder; 1/4 tsp Salt; 1/4 tsp Cinnamon; 1 large Banana (very ripe, mashed); 1 cup 1% milk; 3 large Egg whites; 2 tsp Oil; 1 tsp Vanilla; 2 tbsp Chopped walnuts (optional); 1 spray Olive oil or butter flavor cooking spray

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There’s something special about waking up to the scent of freshly made Banana Nut Pancakes wafting through the kitchen. As a child, my weekends often began with the delightful sound of batter sizzling on the griddle and the sweet aroma of ripe bananas filling the air. These pancakes were a family favorite, and I can still remember my dad expertly flipping them with a flick of his wrist. Over the years, I’ve perfected my recipe, making them easy to whip up any day of the week. The combination of fluffy texture and nutty crunch makes these Banana Nut Pancakes a breakfast treat that never goes out of style. Whether it’s a lazy Sunday brunch or a quick weekday breakfast, these pancakes are a perfect way to start the day on a delicious note. So grab your apron and let’s dive into this delightful recipe that holds so many fond memories for me!

Recipe Snapshot

Total Time:
20 mins

Prep Time:
10 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
200 kcal

Protein:
6 g

Diet:
Standard

Fat:
5 g

Tools Used:
Skillet, Chef’s Knife, Mixing Bowl, Frying Pan

The Magic of This Banana Nut Pancakes

They’re Incredibly Fluffy

The key to achieving that heavenly fluffiness in Banana Nut Pancakes is whipping the egg whites separately. This step might seem trivial, but it makes all the difference! Lightly beaten egg whites create a delightful texture that pairs perfectly with the mashed bananas.

Nutty Goodness

Chopped walnuts add a wonderful crunch and nutty flavor that pairs exquisitely with the soft pancakes. If you’re a nut lover like me, you can’t skip this ingredient! They provide a satisfying contrast to the fluffy pancakes, making each bite a delightful experience.

Perfectly Sweet

Thanks to the ripe bananas, these pancakes are naturally sweet! You don’t need a ton of added sugars, which makes them a healthier option compared to traditional pancakes. The natural sweetness means you can enjoy them with just a drizzle of maple syrup or some fresh fruit on top.

Versatile Toppings

One of the best parts about Banana Nut Pancakes is the endless topping possibilities! Whether you prefer a dollop of yogurt, a sprinkle of powdered sugar, or a generous serving of fresh fruit, there’s no shortage of ways to elevate your pancake experience.

Quick and Easy

These pancakes come together in no time! With just a few simple ingredients, you can have a delicious breakfast on the table in about 20 minutes. They’re perfect for those busy mornings when you need something satisfying and tasty without the fuss.

All Year Round Treat

Whether it’s breakfast, brunch, or breakfast-for-dinner, Banana Nut Pancakes are a year-round favorite. They bring warmth and comfort to any meal, making them a beloved choice in my household, no matter the season!

Recipe Ingredients for Banana Nut Pancakes

Every great recipe begins with quality ingredients, and the ones for Banana Nut Pancakes are no exception. The combination of wholesome elements not only ensures great flavor but also contributes to a nourishing start to your day. From the perfectly ripe bananas to the healthy flour, each ingredient plays a crucial role in making these pancakes a delicious and satisfying dish.

1 cup whole wheat flour, or white whole wheat flour – This provides a nutty flavor and added nutrients compared to all-purpose flour.
2 tsp baking powder – A must for that fluffy rise you crave in pancakes.

1/4 tsp salt – Enhances the flavors and balances the sweetness of the bananas.
1/4 tsp cinnamon – Adds warmth and a hint of spice that pairs beautifully with the bananas.
1 large banana, very ripe, mashed – The star ingredient that adds natural sweetness and moisture.

1 cup 1% milk – Keeps the pancakes tender and adds a creamy texture.
3 large egg whites – Whipped to fluffiness, they give the pancakes their light and airy structure.
2 tsp oil – Adds moisture; you can use vegetable or any neutral oil.

1 tsp vanilla – For a subtle sweetness and depth of flavor.
2 tbsp chopped walnuts, optional – A delightful crunch; feel free to substitute or omit based on your preference.
Olive oil or butter flavor cooking spray – To grease the skillet, ensuring your pancakes don’t stick.

Cooking Method for Banana Nut Pancakes

Cooking these Banana Nut Pancakes is a breeze, and you’ll love how quickly they come together. It’s about mixing, pouring, and flipping with a little bit of patience. Let’s go through the steps that will guide you to pancake perfection.

In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, salt, and cinnamon. Whisk them thoroughly until they’re well combined, leaving no lumps.
In another bowl, take the egg whites and beat them with a hand mixer until fluffy and stiff peaks form. This might take a few minutes, but it’s crucial for fluffiness.

In a separate bowl, combine the mashed banana, milk, oil, and vanilla. Mix until smooth and well-integrated.
Gently fold the beaten egg whites into the banana mixture, being careful not to deflate them. You want to keep that airy texture.
Now, pour the wet mixture into the bowl of dry ingredients. Use a spoon to gently stir until just combined. Be cautious not to over-mix; a few lumps are perfectly fine.

Heat a non-stick skillet over medium heat. Once hot, spray lightly with olive oil or cooking spray.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set, about 2 to 3 minutes.
Carefully flip the pancakes once they have a golden-brown color and cook the other side for an additional 2 to 3 minutes until browned. They should be fluffy and cooked through.

Repeat the process with the remaining batter, adjusting the heat as necessary to ensure even cooking. Serve warm with your favorite toppings.

Things Worth Knowing

Use ripe bananas: The riper the banana, the sweeter your pancakes will be. Look for ones with brown spots!
Don’t skip the egg whites: Whipping the egg whites separately is key to light and fluffy pancakes.

Watch the heat: If the skillet is too hot, your pancakes will burn before they are cooked through. Medium heat is best.
Rest the batter: Letting the batter sit for a few minutes before cooking can enhance the pancake’s texture.

Helpful Hints

Here are some tips to make your pancake-making experience even better! These reminders will help ensure that each batch of Banana Nut Pancakes turns out perfectly.

Storage: Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for up to 2 months.
Reheating: To reheat, place pancakes in the microwave for about 30 seconds or in a toaster for a quick crispy touch.

Pairing: These pancakes pair well with fresh fruits like strawberries, blueberries, or a drizzle of honey.
Serving suggestions: Try topping with Greek yogurt for added protein and creaminess.

Best Served With

When it comes to serving Banana Nut Pancakes, the possibilities are endless! Here are some delicious options to consider:

Fresh Fruits: Serve alongside sliced bananas, berries, or even a fruit compote for a refreshing burst of flavor.
Yogurt: A dollop of Greek yogurt adds creaminess and balances out the sweetness of the pancakes.
Drizzles: Maple syrup is classic, but consider honey or a homemade berry syrup for a unique twist.

Nuts: Sprinkle additional chopped walnuts or pecans on top for an extra crunch.
Breakfast Spread: These pancakes are also fantastic with a side of peanut butter or almond butter for added protein.
Occasions: Perfect for brunch gatherings, weekend breakfasts, or even breakfast-for-dinner nights!

FAQ

Absolutely! To make Banana Nut Pancakes gluten-free, simply swap out the whole wheat flour for a gluten-free flour blend. There are many great options available, such as almond flour or a pre-made gluten-free pancake mix. Just ensure that all your other ingredients, including baking powder and any toppings, are gluten-free as well. They should turn out just as delicious!

If you’re looking to make your Banana Nut Pancakes a bit healthier, consider using almond milk or another non-dairy milk that suits your preference. You can also reduce the amount of oil or opt for unsweetened applesauce instead. Additionally, adding extras like chia seeds or flaxseeds can boost the nutritional value while keeping the pancakes tasty!

If you need to make your Banana Nut Pancakes egg-free, there are several substitutes you can use. A common option is to use flaxseed meal mixed with water; just combine 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes until it thickens. You can also use a commercial egg replacer or even mashed banana as a substitute, but keep in mind that it will change the flavor slightly.

Yes, you can prepare the batter for your Banana Nut Pancakes in advance. Just whisk together the dry ingredients in one bowl and the wet ingredients in another. Keep them separate until you’re ready to cook. When you’re ready to make pancakes, simply mix the two together and cook. However, it’s best to use the batter within a day or so for optimal freshness.

Conclusion

In summary, Banana Nut Pancakes are a timeless breakfast choice that combines essential nutrition with delightful flavors. Their fluffy texture and the crunch of walnuts create a satisfying meal that can please any palate. I encourage you to try this recipe at home and make it a cherished part of your breakfast routine. You’ll be so glad you did, and it just might become your favorite way to start the day!

Banana Nut Pancakes

The ultimate breakfast treat, Banana Nut Pancakes are fluffy, sweet, and packed with flavor. Made with ripe bananas and crunchy walnuts, they offer a delicious way to start your day. Enjoy them warm with your favorite toppings for a delightful breakfast experience.

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 6 servings

Calories 200 kcal

Equipment

Skillet
Chef's Knife
Mixing Bowl
Frying Pan

Ingredients

1 cup Whole wheat flour
2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Cinnamon
1 large Banana very ripe, mashed
1 cup 1% milk
3 large Egg whites
2 tsp Oil
1 tsp Vanilla
2 tbsp Chopped walnuts optional
1 spray Olive oil or butter flavor cooking spray

Instructions

In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, salt, and cinnamon. Whisk them thoroughly until they're well combined, leaving no lumps.
In another bowl, take the egg whites and beat them with a hand mixer until fluffy and stiff peaks form. This might take a few minutes, but it’s crucial for fluffiness.
In a separate bowl, combine the mashed banana, milk, oil, and vanilla. Mix until smooth and well-integrated.

Gently fold the beaten egg whites into the banana mixture, being careful not to deflate them. You want to keep that airy texture.
Now, pour the wet mixture into the bowl of dry ingredients. Use a spoon to gently stir until just combined. Be cautious not to over-mix; a few lumps are perfectly fine.
Heat a non-stick skillet over medium heat. Once hot, spray lightly with olive oil or cooking spray.

Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set, about 2 to 3 minutes.
Carefully flip the pancakes once they have a golden-brown color and cook the other side for an additional 2 to 3 minutes until browned. They should be fluffy and cooked through.
Repeat the process with the remaining batter, adjusting the heat as necessary to ensure even cooking. Serve warm with your favorite toppings.

Notes

Dairy Free Milk: Swap milk for almond milk, or whatever milk you enjoy.
Spices: Add a dash of nutmeg.
Nuts: Substitute pecans for walnuts, macadamia nuts or omit them if you prefer.
Toppings: Top your pancakes with sliced bananas or strawberries, melted peanut butter, honey or maple syrup.