Banana Nut Pancakes is a breakfast treat that blends the sweetness of ripe bananas with the satisfying crunch of chopped nuts. This mouthwatering recipe combines the comforting familiarity of traditional pancakes with the wholesome goodness of fresh, natural ingredients. With each fluffy bite, you’ll savor the delightful fusion of flavors and textures, making it the perfect morning indulgence for family gatherings or a cozy breakfast for two. Whether you’re an experienced home cook or a beginner in the kitchen, this easy-to-follow recipe will have you whipping up these delicious pancakes in no time. So, let’s embark on a culinary journey that promises to fill your home with the irresistible aroma of freshly cooked pancakes, leaving your taste buds craving for more. Get ready to savor the harmony of bananas and nuts, topped with a generous drizzle of maple syrup, in every delectable bite of our Banana Nut Pancakes!
Ingredients:
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 ripe banana, mashed
1 large egg
1 cup milk (you can use regular milk, almond milk, or any other milk alternative)
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans (optional but recommended)
Butter or oil for cooking
Maple syrup and additional banana slices for serving
Instructions:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mash the ripe banana with a fork until it becomes a smooth paste. Add the egg, milk, and vanilla extract to the mashed banana and mix until well combined.
Pour the wet ingredients into the dry ingredients and gently mix them together. Be careful not to overmix; a few lumps are fine. If desired, fold in the chopped nuts.
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the skillet to prevent sticking.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, usually about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes on the other side until they are golden brown and cooked through.
Repeat the process until all the batter is used. You can keep the cooked pancakes warm in a low oven while you finish cooking the rest.
Serve the Banana Nut Pancakes with additional banana slices on top and drizzle with maple syrup.