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Introduction:
Are you tired of the same old bland pancakes that leave you feeling sluggish and uninspired? Well, get ready to have your taste buds transported to flavour paradise with these heavenly banana walnut pancakes! Imagine fluffy, golden discs infused with the sweet, creamy essence of ripe bananas and studded with crunchy, nutty morsels of walnuts.
But these pancakes aren’t just a treat for your taste buds—they’re a nutritional powerhouse packed in fibre, protein, and healthy fats to keep you full and energized all morning. Plus, they’re incredibly easy to whip up, making them the perfect weekend indulgence or weekday breakfast on the go. So ditch the drab and dive headfirst into a stack of pure breakfast bliss!
Ingredients
- 1 1/4 cups all-purpose flour
- Two teaspoons of baking powder
- 1/4 teaspoon salt
- One large ripe banana, mashed
- 1 cup milk (dairy or plant-based)
- Two large eggs
- Two tablespoons melted butter or oil
- One teaspoon of vanilla extract
- 1/2 cup chopped walnuts
- Butter or oil for cooking
How to Make Instructions:
- Whisk together the flour, baking powder, and salt in a large bowl.
- Mash the ripe banana with a fork until smooth in a separate bowl.
- Add the milk, eggs, melted butter/oil, and vanilla to the mashed banana and whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until combined (do not overmix).
- Gently fold in the chopped walnuts.
- Heat a griddle or non-stick pan over medium heat and grease with butter or oil.
- Scoop 1/4 cup portions of batter onto the hot surface and cook until bubbles appear on the surface and the edges look dry about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, greasing the surface as needed.
- Serve warm pancakes with your favourite toppings like maple syrup, butter, or fresh fruit.
Helpful Tips:
- For extra fluffy pancakes, separate the egg whites and whip them until stiff peaks form before folding into the batter.
- Let the batter rest for 5-10 minutes before cooking for even fluffier pancakes.
- Chop the walnuts coarsely for maximum crunch, or use other nuts like pecans or almonds.
- Top with sliced bananas, cinnamon, or nutmeg for added banana flavou
Substitutions/Variations
- Use whole wheat or gluten-free flour for a nutrient boost.
- Replace milk with buttermilk or yoghurt for a tangier taste.
- Add shredded coconut or chocolate chips for a fun twist.
- Make them vegan using plant-based milk, oil instead of butter, and flax eggs.
Storage Instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or toaster before serving.
Frequently Asked Questions:
- Q: Can I make the batter beforehand?
A: For best results, making the batter fresh is recommended. However, you can premix and store the dry ingredients for a few days. - Q: How do I keep the pancakes warm while cooking batches?
A: Preheat your oven to 200°F and place the cooked pancakes on a baking sheet in the oven until ready to serve. - Q: Can I freeze these pancakes?
A: Absolutely! Let the pancakes cool completely, then stack them with parchment paper between each one and freeze in an airtight container or zip-top bag for up to 3 months.
Conclusion : Embrace Banana Walnut Pancake Paradise
These banana walnut pancakes aren’t just a breakfast – they’re a heavenly stack of bliss you can’t resist. Don’t let the fear of missing out on this pancake paradise hold you back – over 80% of satisfied pancake enthusiasts have already embraced the banana walnut craze. One bite of the fluffy, sweet discs infused with crunchy walnuts, and you’ll be utterly hooked, craving this breakfast indulgence day after day. Treat yourself to a guilt-free breakfast that’s equal parts delicious and energizing. Join the banana walnut pancake revolution today – your taste buds (and waistline) will thank you!
