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Banana Walnut Pancakes with Maple Syrup

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

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Banana Walnut Pancakes with Maple Syrup

These fluffy whole wheat banana walnut pancakes are a delicious and nutritious breakfast treat. Sweetened naturally with ripe bananas and drizzled with pure maple syrup, they offer a perfect balance of protein, healthy fats, and carbs to start your day energized.

640 kcal 32 g protein 10 minutes

Ingredients

  • Whole wheat flour ¾ cup
  • Banana 1 medium
  • Walnuts 1 oz
  • Eggs 2 large
  • Maple syrup 2 tbsp
  • Almond milk ½ cup

Method

  1. Prepare the wet ingredients. Peel the banana and mash it thoroughly in a large mixing bowl using a fork until smooth with some small lumps remaining. Crack the two large eggs into the bowl. Add the almond milk and maple syrup. Whisk everything together until well combined.
    Tip: Use a ripe banana with brown spots for natural sweetness and easy mashing.
  2. Mix the dry ingredients. In a separate bowl, measure out ¾ cup (about 100 grams) of whole wheat flour. Add the chopped walnuts to the flour and stir to combine evenly.
    Tip: Chop walnuts into small pieces so they distribute well in the batter.
  3. Combine wet and dry ingredients. Gradually add the flour and walnut mixture into the wet ingredients bowl. Stir gently with a spatula or spoon until just combined. Avoid overmixing to keep pancakes fluffy; some lumps are okay.
    Tip: If the batter feels too thick, add a tablespoon of almond milk to loosen it slightly.
  4. Heat the pan. Place a non-stick skillet or griddle over medium heat. Allow it to warm for 2-3 minutes. Lightly grease the surface with a small amount of oil or butter using a paper towel.
    Tip: Test the heat by sprinkling a few drops of water on the pan; they should sizzle and evaporate quickly.
  5. Cook the pancakes. Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully with a spatula and cook the other side for another 2 minutes until golden brown and cooked through.
    Tip: Cook pancakes in batches without crowding the pan for even cooking.
  6. Serve with maple syrup. Transfer cooked pancakes to plates. Drizzle each serving with 1 tablespoon of maple syrup. Optionally, garnish with extra chopped walnuts or banana slices.
    Tip: Serve immediately for best texture and flavor.

Pro tips

  • Use ripe bananas for natural sweetness and easy mashing.
  • Do not overmix the batter to keep pancakes fluffy and tender.