Banana Nut Pancakes
User Reviews
4.9
Banana Nut Pancakes
Description
This pancake recipe mixes whole wheat flour, baking powder, salt, and cinnamon with mashed ripe banana and chopped walnuts. Beaten egg whites incorporated into the batter lend lift and reduce density, while milk, vanilla, and neutral cooking oil provide moisture and flavor. The pancakes are cooked on a lightly oiled skillet until bubbles form on the surface and edges set, then flipped to finish cooking.
The banana contributes natural sweetness and moisture, offset by the mild crunch of walnuts. Cinnamon complements the banana’s flavor, enhancing warmth without overpowering. The pancakes yield about 12 servings and have a balanced texture from the whole wheat flour and fluffy egg whites.
These pancakes are suitable for a nutritious breakfast, served stacked with syrup, fruit, or nut butters as desired. They work well for family meals or batch cooking as they hold their structure without excessive greasiness.
Variations include omitting nuts, swapping walnuts for pecans or macadamia nuts, and using dairy-free milk alternatives. Nutmeg can be added for extra spice. Popular toppings range from sliced fruit to honey or maple syrup.
Ingredients
- 1 cup whole wheat flour (or white whole wheat flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 banana very ripe, mashed, large
- 1 cup milk 1% fat
- 3 egg large, whites
- 2 tsp neutral cooking oil generic cooking oil
- 1 tsp vanilla
- 2 tbsp walnuts optional, chopped
- olive oil or butter flavor cooking spray
Instructions
- Mix all dry ingredients in a bowl. Beat the egg whites until fluffy.
- Combine milk, oil, vanilla and mashed bananas in a bowl and mix until smooth. Add the egg whites and mix.
- Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
- Heat a large ninstick skillet on medium heat.
- Spray with oil to lightly coat and pour 1/4 cup of pancake batter.
- When the pancake starts to bubble and the edges begin to set, flip the pancakes.
- Repeat with the remainder of the batter.
Notes
- The recipe yields roughly 12 pancakes from about 3 cups of batter.
- Milk can be substituted with almond or other preferred dairy-free milk alternatives.
- Add a dash of nutmeg for an additional warm spice note.
- Walnuts can be replaced with pecans or macadamia nuts, or omitted for a nut-free option.
- Serve topped with sliced bananas, strawberries, melted peanut butter, honey, or maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 146kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 2mg | 1% |
| Sodium | 209mg | 9% |
| Fiber | 3.1g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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