Hearty and wholesome pancakes made with whole wheat flour, banana, and chopped walnuts.
Course Breakfast
Cuisine American
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Servings 12(4-inch) pancakes
Calories 196
Author Annalise Sandberg
Ingredients
1cupwhole wheat(113 grams)
1cupall-purpose flour(120 grams)
3tablespoonsgranulated sugar
1tablespoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
¼teaspoonground cinnamon
1 ½cupsbuttermilk(375 ml)
2large eggs
1cupmashed banana, about 1 large banana
2tablespoonsbutter, melted
1teaspoonvanilla extract
1cupchopped walnuts(113 grams)
Instructions
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.