There’s no better start to the day. These fluffy, subtly sweet pancakes have a touch of crunch from the walnuts and some density without being dry thanks to the loads of mashed banana and ample leavening agents. Don’t forget the freshly sliced bananas and sprinkle of walnuts on top for the perfect finish!
Parents around the world rejoice: the kids go back to school tomorrow! We’ve been sleeping in…well, some of us, and haven’t had much going on the past few weeks. Again…some of us (me not being one of them). The downshift has been nice, but I’m looking forward to routine and normalcy! Even work looks to be slightly less chaotic and for that I am grateful.
I’m blasting into the new year with no real goals or resolutions. I’m currently ailed by an IT band injury and something going on with my left elbow/forearm. Both are sore-sore pretty much all of the time. Who even knows. If anything is on my radar in terms of goals, it’s to incorporate even more stretching, yoga, and low impact activities.
Today was spent doing ALLLLLL the things: laundry, meal planning, groceries, cooking, blogging, reading, yoga-ing. I also bought a new sectional, chair, coffee table, end table, and a fun lamp for our formal living room. Wanting to host more holiday and large gatherings in the future call for optimizing our space some. Being an adult can be a bit fun and a lot expensive, what can I say?
ROLL CALL FOR THIS RECIPE
- Banana-Nut lovers, this one is for you. Don’t miss out on topping these pancakes with additional banana and walnuts…it really does add to the end result in a big way!
- Breakfast leftover fan? I love to spend some time in the kitchen over the weekends and prep enough to carry us through the week ahead. These pancakes reheat beautifully for days of enjoyment ahead.
- Bananas on their last leg – not that banana bread or muffins aren’t a classic, go-to, but these pancakes should most definitely be in and stay in the running of best ways to use’em up!
- There’s little in life more comforting than a stack of pancakes. I’m always game for some flapjacks! And as for the kids? Always a win!
KEY INGREDIENTS AND SUBSTITUTIONS
- Unsweetened Almond Milk: While lacking in protein, almond milk is lower in calories and carbohydrate and offers a nutty, rich, silky flavor that performs really well in many recipes. That said, feel free to swap in any non-dairy milk or cow’s milk, if preferred.
- Walnuts: The classic banana-nut combination traditionally features walnuts, but you can swap in pecans or another nut, if preferred, or omit them altogether.
- Cinnamon and Nutmeg: Increase or omit, as preferred. The seasoning adds a bit of a comfort food flare, but they aren’t required!
- Walnuts offer an excellent source of alpha-linolenic acid (ALA) which is plant-based omega-3 fatty acid. Finding vegetarian/vegan sources of omega-3 are not plentiful and walnuts offer more ALA than any other tree nut.
- This recipe is naturally dairy-free when using almond milk making it idea for the lactose intolerant in your life or those seeking a dairy-free diet.
- Unsweetened almond milk is low in carbohydrate and high in magnesium, vitamin E – also an antioxidant!
- Cool the pancakes completely before storing – a ziplock bag works great!
- 2 1/2 cups all-purpose flour
- 1/2 cup finely chopped walnuts
- 1/3 cup white sugar
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 overripe bananas
- 2 cups unsweetened almond milk
- 3 Tbsp butter, melted
- 2 tsp vanilla extract
- 2 large eggs
- In a large bowl, whisk together the flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking powder, baking soda, and salt.
- In a second large bowl, use the backside of a fork to mash the bananas against the sides of the bowl until few lumps remain. Add to the bananas the almond milk, melted butter, vanilla, and eggs; whisk well.
- Pour the wet ingredients into the dry and mix until just combined. Set batter aside to rest.
- Heat a large nonstick skillet or griddle over medium-high heat or a nonstick electric griddle to 375 degrees F.
- Once hot, add 1/4 cup batter and allow to spread. Cook until bubbles form over the surface of the pancake and underside is golden. Flip and cook on the second side, 1-2 minutes or until golden and cooked through. Repeat with remaining batter.
Nutrition Information:Yield: 18 Serving Size: 1 pancake
Amount Per Serving: Calories: 142Total Fat: 4.8gCholesterol: 24mgSodium: 345mgCarbohydrates: 23.6gFiber: 1.4gSugar: 6.9gProtein: 3.2g
Love healthy breakfast options? Samesies.
- Whole Wheat Apple-Oat Breakfast Cookies
- Healthy Blender Banana Oatmeal Pancakes
- Oatmeal-Almond Breakfast Cookies
- Meyer Lemon Blueberry Baked Oatmeal
- No-Bake Peanut Butter Granola Cups
- Chunky Monkey Banana Baked Oatmeal
- No Bake Chocolate Oatmeal Bars
- Blueberry Coconut Baked Oatmeal
Weekly Menu: January 8th – 12th
- Sunday: Pan-Seared Halibut with Garlic Butter Sauce, whole roasted cauliflower with pesto, mashed potatoes
- Monday: Slow Cooker Mexican Chicken Soup
- Tuesday: leftovers
- Wednesday: 30-Minute Greek Shrimp Grain Bowls
- Thursday: out for Book Club