Delicious Banana Nut Old Fashioned Pancakes Recipe to Try!
Enjoy the delightful taste of Banana Nut Old Fashioned Pancakes that blend classic charm with the crunch of nuts and natural sweetness of ripe bananas. Perfect for lazy weekends or special weekday treats, these pancakes are sure to become a cherished breakfast tradition.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 ripe bananas
- 1 cup of milk
- 1 large egg
- 2 tablespoons of melted butter (or coconut oil)
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- a pinch of salt
- 1/2 cup of chopped walnuts or pecans
Instructions
- In a large mixing bowl, mash 2 ripe bananas until smooth.
- Add 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter (or coconut oil) to the bananas, mixing well to combine.
- In another bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. It’s okay if a few lumps remain; overmixing can lead to tough pancakes.
- Fold in 1/2 cup of chopped walnuts or pecans into the batter, ensuring they’re evenly distributed.
- Preheat a skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Remove from heat and serve immediately, or keep warm in a low oven while you cook the remaining pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: For extra flavor, add a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. Top your pancakes with sliced bananas, a drizzle of maple syrup, or a dollop of Greek yogurt for added creaminess and protein. You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours.