Whole Wheat Banana Nut Pancakes
This post is sponsored by Diamond of California.
A weekend without pancakes is no weekend at all, at least in my opinion. And as much as I love our favorite buttermilk pancakes even I need to switch things up from time to time. Enter these hearty and wholesome whole wheat banana nut pancakes.
Just a few small changes— whole wheat flour in place of some of the all-purpose, mashed bananas instead of lots of butter, a dash of cinnamon, and a huge handful of chopped walnuts. But those changes yield so much fabulous flavor.
They’re thick, fluffy, and completely irresistible. Plus, they smell and taste just like banana bread and that makes my taste buds very happy. Serve them up however you’d like, but some sliced bananas and chopped walnuts on top with a heavy pour of real maple syrup made the whole dish sing.
These whole wheat banana nut pancakes are exactly what I want to cozy up to every Saturday morning from now until summer.
Banana Nut Pancakes
- 1 cup whole wheat (113 grams)
- 1 cup all-purpose flour (120 grams)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 ½ cups buttermilk (375 ml)
- 2 large eggs
- 1 cup mashed banana , about 1 large banana
- 2 tablespoons butter , melted
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (113 grams)
- In a large bowl whisk together the flours, sugar, baking powder, baking soda, salt and cinnamon.
- In a separate bowl whisk together the buttermilk, eggs, mashed banana, butter and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until a few streaks of the dry ingredients remain. Stir in the walnuts.
- Heat a skillet over medium heat. Add butter or oil to grease the pan. Pour 1/3 or 1/2 cupfuls of batter into the pan.
- Cook until edges appear dry and bubbles appear at the surface, about 3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
- Serve immediately or keep warm in a 200°F oven until ready to serve. Store leftovers in the fridge for up to 5 days or well-wrapped in the freezer for up to 2 months.
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.