Happy Monday, friends!
How was your weekend?
We went from warm thunderstorms on Saturday to a cold rain on Sunday–I’m not loving the break in my nice spring weather, even if it is just for a few days!
On Saturday morning, I made these healthy banana walnut pancakes as a snack after cleaning the house. I often add a little honey or maple syrup in my pancake batter, but made these without any added sugar sources. With the maple syrup I put on them anyway, I didn’t even notice a difference!
I know 2-ingredient (banana + egg) pancakes are all the rage right now, but I love mine with just a little bit of whole wheat flour to make them more substantial and fluff up a bit. I froze the leftovers and will heat them up throughout the week when I need a grab and go breakfast or a quick snack–my favorite is putting a little peanut butter on top to up the fat content and make them more filling.
Hope you enjoy!
Healthy Banana Walnut Pancakes
Makes about 6 pancakes
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoon cinnamon
1/8 teaspoon salt
2 large overripe bananas, mashed well
1/2 cup unsweetened vanilla almond milk
1/2 cup chopped walnuts
In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
In a small bowl, beat together mashed bananas, egg, and almond milk.
Add wet ingredients to the flour mixture, mixing until just combined.
Fold in walnuts.
Heat vegetable oil on griddle. Cook pancakes until done, about 2-3 minutes per side.
Time: 30 minutes