Measure the dry ingredients:

Cup of Yum
1. In a large bowl, add the flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Whisk to combine to distribute them evenly into the flour. Make a well in the middle and set aside.

Blend:

1. In a blender, combine the milk, egg, melted butter, bananas and vanilla. Blend on medium to high speed for about 30 seconds, until the mixture is smooth.
2. Pour the wet ingredients into the flour mixture and combine, mixing with a whisk from the outside in until there are no clumps.

Cook the pancakes:

1. Heat a griddle or large pan over medium-high heat. Once hot, grease it with oil or butter. Immediately, pour about ¼ cup of batter for each pancake.
2. Cook the first side for about 2 minutes until the edges are defined, bubbles have formed, and the bottoms are golden. Flip and cook the other side for about a minute. Remove from the pan or griddle onto a plate. Repeat the process with the remaining batter.

Serve:

1. Serve the pancakes with maple syrup and chopped walnuts (optional).