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Whole Wheat Banana Nut Pancakes
- 5 minutes
- 13 ingredients
- Walnuts
- Easy
- 4" inch pancakes
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 cup mashed banana (about 1 large banana)
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup Diamond of California Chopped Walnuts
The Steps
- In a large bowl whisk together the flours, sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl whisk together the buttermilk, eggs, mashed banana, butter and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until a few streaks of the dry ingredients remain. Stir in the walnuts.
- Heat a skillet over medium heat. Add butter or oil to grease the pan. Pour ⅓ or ½ cupfuls of batter into the pan. Cook until edges appear dry and bubbles appear at the surface, about 3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
- Serve immediately or keep warm in a 200 degree F oven until ready to serve. Store leftovers in the fridge for up to 5 days or well-wrapped in the freezer for up to 2 months.
RECIPE CONTRIBUTED BY COMPLETELY DELICIOUS
