Banana Walnut Pancakes
Method
Mix the Dry Ingredients: In a large bowl, whisk together the wholemeal flour and baking powder.
Prepare the Wet Ingredients: In a separate bowl, mash the banana until smooth. Gradually whisk in the almond milk until well combined.
Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped walnuts, taking care not to overmix.
Cook the Pancakes: Lightly grease a non-stick frying pan with the olive oil and heat over a medium heat. Spoon about 60 ml (4 tbsp) of batter into the pan for each pancake. Cook for 1–2 minutes, until bubbles appear on the surface, then flip and cook for a further 1–2 minutes until golden and cooked through.
Serve: Serve warm with a drizzle of honey, if using, or top with fresh fruit, a little maple syrup, or a sprinkle of ground cinnamon.
These Banana Walnut Pancakes are a delicious, wholesome way to start your day. The whole wheat flour gives them a hearty texture, while the mashed banana adds natural sweetness and moisture. The chopped walnuts provide a delightful crunch and a boost of healthy fats, making these pancakes both nutritious and flavorful. Whether topped with fresh berries, maple syrup, or a drizzle of honey, these pancakes are sure to be a breakfast favorite! Greek Yogurt Parfait with Granola
Nutrition Facts
Per serving
