Ever since I nabbed a banana muffin that someone brought in for a birthday treat at work last week, I haven't been able to shake banana flavored things from my head. Thus, I was greatly relieved when I suggested banana nut pancakes to Ryan for our Saturday morning breakfast and he was all for it. This recipe made a pretty large batch of pancakes but Ryan, Paige (our breakfast companion), and I made a good dent in them. These pancakes were thin and surprisingly light considering they were 100% whole wheat. Even better, they were filling! Paige and I powered through a few hours of shopping without any twinge of hunger. The pancakes had a noticeable banana flavor, but next time I might add a third banana for an extra boost of banana. Pecans or almonds could easily be substituted for the walnuts, though I liked the flavor contrast of the toasted walnuts.
Whole Wheat Banana Walnut Pancakes
*makes approximately 15-20 pancakes
recipe adapted from here
-2 cups skim milk
-2 cups whole wheat flour
-1 tsp baking powder
-1/2 tsp baking soda
-1 tbsp brown sugar
-1/2 tsp cinnamon
-1 tsp salt
-2 ripe bananas, mashed
-1/2 cup chopped walnuts, toasted
1. Combine milk and eggs in a large mixing bowl.
2. In a separate bowl, whisk together dry ingredients (flour through salt) and add to wet ingredients. Stir just to combine.
3. Add mashed bananas and mix until well combined. Stir in toasted walnuts.
4. Cook pancakes over a greased griddle over medium heat, about 2 minutes a side.