Whole Wheat Banana Walnut Pancakes

Each week as I write the grocery list I ask Luke and Maddy if there is anything they think we need from the store. Each week one of them tells me to buy bananas, the other tells me to get flossers – even though she has a stockpile to clean her teeth with. The problem with the weekly request for bananas is the almost weekly neglect of those same bananas. News flash! Bananas don’t last forever folks! Maybe Luke’s secret plan is to have a never ending supply of bananas in the freezer for banana bread, muffins and pancakes.  Right now I have quite the collection of ripe bananas taking up space in my freezer so tonight I deemed it time to put some of them to use. That is the beauty of freezing ripe bananas when you know you won’t get them eaten before they go bad. When I am ready to use them I pull them out and thaw them in the microwave for about 30 seconds and I have flavorful and soft banana to add to whatever recipe I choose.

Tonight I chose pancakes. Pancakes are always a hit around here – especially Peanut Butter Pancakes – but few pancakes get the rave reviews my Banana Walnut Pancakes do. Tonight we served up delicious banana nut pancakes topped with vanilla yogurt alongside scrambled eggs with swiss chard and goat cheese. Maddy ate four of them. I’d say she liked them a little.

Whole Wheat Banana Walnut Pancake Ingredients

1 egg
1 cup mashed banana (2-3 medium bananas)
1 cup milk
1 tablespoon maple syrup
2 tablespoons melted butter
1 cup white whole wheat flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 medium banana diced (about 1/2-3/4 cups)
1/2 cup chopped walnuts

Using a whisk mix egg, mashed banana, milk, maple syrup and melted butter in a medium sized mixing bowl until well combined.

In a separate bowl mix flour, baking soda, salt and cinnamon. Add dry ingredients to wet ingredients and stir to combine. Gently fold in diced banana and chopped walnuts into pancake batter.

Warm grilled or pan to medium heat. Use a 1/4 cup measuring cup to measure out batter onto cooking surface. Cook pancakes for about 1 minute on each side, or until golden brown. Makes 16 4-inch pancakes.