Banana Walnut Pancakes

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Pancakes made with bananas pureed in the batter garnished with walnuts, maple syrup and a dusting of aromatic powdered sugar. Makes about 6 pancakes

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Keyword: walnut flour recipe

Servings: People

Calories: 770kcal

Cost: 5

1 Highspeed blender
1 Medium mixing bowl
1 Griddle or cast iron pan or another large nonstick pan, ideally around 12 inches wide
1 Spatula

¾ cup all purpose flour
¼ cup black walnut flour optional, an additional ¼ cup all purpose flour can be substituted
Tiny pinch of cinnamon
¼ teaspoon kosher salt
2 teaspoons baking powder
Cooking oil as needed, a tablespoon or two

Mix the cinnamon or spicebush and powdered sugar if using.
In 2 quart sized bowl, mix the dry ingredients. If you have a flour sifter you can sift it.
Combine the wet ingredients in the bowl of a blender and puree until smooth.
Pour the batter into the flour mixture and mix until just combined.
Pour scant ¼ cups of the batter onto a preheated griddle or cast iron pan on medium heat. If you want, you can lay a few ¼ inch slices of banana on top of each pancake or a sprinkle of lightly toasted walnuts.
Cook the pancakes until bubbles form around the edges and they hold their shape just enough to be flipped. Cook golden brown on both sides and hold in a preheated 150F oven until ready to serve.
Serve the pancakes with maple syrup, sliced fresh bananas, a sprinkle of toasted black walnuts and a dusting of the cinnamon-sugar, if using.

The walnut flour in this recipe is optional and can be substituted with all purpose or gluten free flour.

To make spicebush sugar, grind a teaspoon of dried spicebush berries with powdered sugar until very fine.