Imagine waking up to a stack of fluffy, golden pancakes that are not just delicious, but actually good for you! These Banana Walnut Whole Wheat Pancakes are about to revolutionize your breakfast game, transforming ordinary mornings into extraordinary culinary experiences. Packed with wholesome ingredients and bursting with natural sweetness, these pancakes are the perfect blend of nutrition and indulgence that will have your taste buds dancing and your body thanking you.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large banana, mashed
- 1/4 cup chopped walnuts
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, sugar, and salt. Whisk these dry ingredients together until well blended.
- In a separate medium bowl, mash the ripe banana completely until smooth. Add the milk, egg, and melted butter to the mashed banana. Whisk these wet ingredients until thoroughly combined.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and stir until just combined. Be careful not to overmix; some small lumps are acceptable. The batter should be slightly thick but pourable.
- Fold in the chopped walnuts, distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Cook each pancake until bubbles form on the top and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat the cooking process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm, optionally topped with additional sliced bananas, chopped walnuts, maple syrup, or a sprinkle of cinnamon.
Tips
- Use overripe bananas for maximum natural sweetness and moisture
- Don't overmix the batter - lumpy is good! Overmixing can make pancakes tough
- Let the batter rest for 2-3 minutes before cooking to help the flour absorb liquid
- Use a non-stick skillet or well-seasoned griddle for even cooking
- Watch for bubbles on the surface as your signal to flip - this ensures perfect golden-brown pancakes
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch
- For extra crunch, lightly toast the walnuts before adding them to the batter
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 10g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 65mg
