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Banana Pancakes with Maple Syrup and Walnuts

680 kcal · 32 g protein · 10 minutes · 2 servings

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Banana Pancakes with Maple Syrup and Walnuts

Fluffy whole wheat banana pancakes sweetened naturally with ripe bananas and maple syrup, topped with crunchy chopped walnuts for a delightful texture contrast. This wholesome breakfast combines protein, fiber, and healthy fats to start your day right.

680 kcal 32 g protein 10 minutes

Ingredients

  • Whole wheat flour 1/2 cup
  • Banana 1 large
  • Eggs 3 large
  • Maple syrup 2 tbsp
  • Walnuts 1 oz
  • Baking powder 1 tsp
  • Skim milk 1/4 cup

Method

  1. Prepare the wet ingredients. Peel the banana and place it in a large mixing bowl. Use a fork to mash the banana until smooth with only a few small lumps remaining. Crack the 3 eggs into the bowl and whisk together with the mashed banana until well combined.
    Tip: Use a ripe banana with brown spots for the best natural sweetness and easier mashing.
  2. Mix dry ingredients. In a separate bowl, combine the whole wheat flour and baking powder. Stir them together to evenly distribute the baking powder throughout the flour.
    Tip: Sifting the flour and baking powder can help avoid lumps and ensure even rising.
  3. Combine wet and dry ingredients. Gradually add the dry flour mixture to the wet banana and egg mixture. Pour in the skim milk as you mix to create a smooth batter. Stir gently until just combined; avoid overmixing to keep pancakes fluffy.
    Tip: If the batter feels too thick, add a tablespoon of milk at a time until it reaches a pourable consistency.
  4. Add maple syrup and walnuts. Stir in 1 tablespoon of maple syrup into the batter for sweetness. Reserve the remaining tablespoon for serving. Fold in half of the chopped walnuts gently into the batter.
    Tip: Adding walnuts to the batter gives a nice crunch inside the pancakes.
  5. Cook the pancakes. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or cooking spray. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes until golden brown.
    Tip: Keep the heat moderate to avoid burning while ensuring the pancakes cook through.
  6. Serve with syrup and walnuts. Stack the cooked pancakes on plates. Drizzle the reserved maple syrup over the top and sprinkle with the remaining chopped walnuts. Serve warm and enjoy!
    Tip: Add fresh banana slices or a dollop of yogurt for extra flavor if desired.

Pro tips

  • Use ripe bananas for natural sweetness and moisture in the batter.
  • Avoid overmixing the batter to keep pancakes light and fluffy.