Are you looking for a scrumptious breakfast recipe that your kids will adore? These fluffy banana pancakes with walnuts are a surefire hit for a lazy Sunday morning. This recipe is a fantastic way to put those overripe bananas to good use. The addition of walnuts adds a delightful crunch, making these pancakes an all-time favorite. Whether it’s a special occasion or just a regular weekend treat, these banana pancakes will brighten your day.
Contents
Origin and History of Banana Pancakes
Banana pancakes have been a beloved breakfast staple for years. They are a versatile and tasty option for any meal. While the exact origin is unclear, these pancakes have been gracing breakfast tables worldwide. Our version adds a twist with the inclusion of walnuts for that extra oomph.
How to Make Banana Pancakes with Walnuts – Ingredients
Delicious banana pancakes with walnuts are made with simple, wholesome ingredients that you probably already have at home. Let’s take a closer look at these components and what they bring to the table:
Wholemeal Flour (375g): This hearty and nutritious flour is the base of our pancakes. Wholemeal flour is rich in fiber and essential nutrients, making these pancakes a healthier option compared to regular all-purpose flour.
Ripe Bananas (2 pcs.): The star of the show! Ripe bananas are not only naturally sweet but also packed with potassium, fiber, and various vitamins. They lend a delightful banana flavor and natural sweetness to the pancakes.
Whole Milk or Almond Milk (310g): You have the flexibility to choose between whole milk for a classic creamy taste or almond milk for a dairy-free option. Milk adds moisture to the batter, ensuring the pancakes turn out tender.
Large Egg (1): The egg acts as a binding agent, giving the pancakes structure and helping them rise. It also contributes to the overall richness of the batter.
Chopped Walnuts (125g): These nutty gems provide a delightful crunch and a nutty flavor to the pancakes. Walnuts are known for their heart-healthy fats and antioxidants, adding a nutritious touch to your breakfast.
Melted Vegetable or Cow’s Butter (4 tbsp.): The butter lends a buttery richness to the pancakes. It’s best to have it at room temperature so that it blends seamlessly with the other ingredients. You can opt for vegetable butter for a plant-based version.
Baking Powder (3 1/2 tsp.): Baking powder is the leavening agent that makes our pancakes light and fluffy. It helps the batter rise and creates those beautiful air pockets inside.
Brown Sugar (1 tbsp. 1 tsp.): Brown sugar adds a hint of caramel sweetness to the pancakes. It complements the natural sweetness of the bananas without being overly sugary.
Salt (1/2 tsp, optional): A pinch of salt is optional but can enhance the overall flavor of the pancakes. It balances the sweetness and highlights the other ingredients.
To Serve:
- Honey: Drizzle some honey over the pancakes for a luscious, natural sweetener.
- Coarsely Chopped Walnuts: Sprinkle these over the pancakes for an extra dose of nutty goodness and added texture.
- Banana Slices: Fresh banana slices make for a visually appealing and flavorful topping.
- Blueberries or Blackberries: These berries add a burst of color, a touch of tartness, and more nutrition to your stack of pancakes.
Now that you’re acquainted with the ingredients, you’re all set to whip up these delectable banana pancakes with walnuts.
How to Cook Banana Pancakes
First, in a deep bowl, combine the wholemeal flour, baking powder, and brown sugar. Give it a good stir to mix the dry ingredients thoroughly.
In a blender, puree the ripe bananas with the milk, egg, and melted butter at room temperature. This will create a smooth and fragrant banana puree.
Next, make a well in the bowl with the dry ingredients and add the chopped walnuts. Pour in the wet ingredients, and give everything a good mix with a spoon. Let the batter rest at room temperature for about 30 minutes, covering it with a clean towel. This resting time allows the batter to develop its flavors.
Now, heat a non-stick frying pan over medium-low heat. Use a bit of butter to coat the pan. Once the pan is hot, ladle in a tablespoon of the banana batter you prepared.
Let the pancake cook. When the edges start to pull away, and bubbles form on the surface, it’s time to flip it over. Cook the other side for about 2 minutes until it’s golden brown and cooked through.
Use a spatula to transfer the pancake to a plate. Wipe the pan clean with a paper towel and repeat the process for the remaining batter until you have a stack of delicious banana pancakes.
To serve, drizzle some honey over the pancakes, sprinkle coarsely chopped walnuts, add some banana slices, and top with fresh blueberries or blackberries.
Enjoying Banana Pancakes
Cooking and eating these banana pancakes with walnuts is an experience to savor. They are fluffy, flavorful, and just the right amount of sweet. The bananas add a natural sweetness, while the walnuts provide a satisfying crunch. Whether it’s for a special brunch or a relaxed weekend breakfast, these pancakes are a hit with kids and adults alike. So, grab those ripe bananas, and treat your loved ones to a delightful morning feast! Enjoy your Sunday breakfast.
Banana Pancakes with Walnuts Recipe
Ingredients
- 375 grams flour for all uses
- 2 ripe bananas
- 310 grams whole milk or almond milk
- 1 egg
- 125 grams chopped walnuts
- 4 tbsp butter melted at room temperature
- 3 & ½ tbsp baking powder
- 1 tbsp brown sugar
- ½ teaspoon salt optional
For Serving:
- honey
- walnuts coarsely chopped
- banana slices
- blueberries
- blackberries
Instructions
- In a deep bowl, combine the flour, baking powder and brown sugar and stir to combine.
- In a blender, puree the bananas with the milk, egg and melted butter at room temperature.
- Then make a well in the bowl with the flour and add the chopped walnuts along with the wet ingredients and mix with a spoon. Allow the batter to rest at room temperature for 30 minutes, covering it with a clean towel.
- Heat a non-stick frying pan over medium-low heat and use a paper towel to take a small amount of butter and coat the pan.
- Pour a tablespoon full of the banana porridge you prepared into the center of the pan.
- Let it cook and when the porridge starts to come away at the edges and bubbles form on the surface, use a spatula to turn it over to cook for 2 minutes.
- Using a spatula, place the pancake on a plate and wipe the pan well with paper towels and follow the same procedure as you did for the first pancake until the batter is done.
- Serve the banana pancakes with honey, coarsely chopped walnuts, banana slices and blueberries.
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