Banana Nut Pancakes
Years in the past earlier than I knew learn how to make pancakes from scratch I all the time added a ripe mashed banana to my pancake combine. However making pancakes from scratch is very easy with elements you in all probability have already got in hand. The potassium-rich bananas and fiber-rich walnuts, additionally excessive in omega-3 fatty acids, make for a brilliant wholesome breakfast. These straightforward banana pancakes are scrumptious when topped with maple syrup or your favourite pancake toppings. You may additionally get pleasure from these Flourless Banana-Nut Pancakes, Entire Wheat Pumpkin Pecan Pancakes, and Chocolate Chip Banana Pancakes.
The way to Make Banana Nut Pancakes
Banana nut pancakes are tremendous easy to make. Begin with additional ripe, very brown bananas for the most effective outcomes. There isn’t any added sugar in these pancakes, so all of the sweetness comes from the bananas.
- Dry Components: Mix the flour, baking powder, salt, and cinnamon in a bowl. You should utilize entire wheat or white entire wheat flour – each add an excellent dose of entire grains, protein, and fiber.
- Egg Whites: Beat the egg whites till fluffy, which can assist make your pancakes fluffy.
- Moist Components: Combine the milk, oil, vanilla, and mashed bananas, after which add the egg whites.
- Combine: Mix the moist and dry elements and blend effectively, being cautious to not overmix. Overmixing will make your pancakes harder.
The way to Meal Prep Pancakes
To meal prep these banana nut pancakes, divide them into containers and refrigerate them for 3 to 4 days. To reheat, microwave in 30-second intervals till heated by way of.
You can even freeze pancakes to drag out for a simple breakfast on busy mornings. Put them into 4 freezer-safe meal prep containers and freeze them for as much as 3 months. To reheat, switch to the fridge or reheat from frozen in 30-second intervals till heated by way of.
Pancake Variations:
- Dairy Free Milk: Swap milk for almond milk, oat milk or any dairy free milk.
- Spices: Add a splash of nutmeg.
- Nuts: Sub pecans for walnuts, macadamia nuts or omit them if you happen to desire.
- Toppings: High your pancakes with sliced bananas or strawberries, melted peanut butter, honey, agave or maple syrup.
Extra Breakfast Recipes You Will Love:
- Yogurt Sheet Pan Pancakes with Blended Berries
- Excessive Protein Oat Waffles
- Peanut Butter Breakfast Oatmeal Bowl
- Excessive Protein Scrambled Eggs with Cottage Cheese
- Baked Oatmeal with Blueberries and Bananas
Banana Nut Pancakes
4.93 from
26 votes
3
Cals:
146
Protein:
7
Carbs:
22
Fats:
4 Calling all banana lovers to those low fats, entire wheat banana nut pancakes, wealthy in potassium, fiber and taste – tastes like banana nut bread in a pancake!
Course:
Breakfast, Brunch
Delicacies:
American
Prep:
10 minutes minutes
Cook dinner:
10 minutes minutes
Whole:
20 minutes minutes
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Yield:
6 servings
Serving Dimension:
2 pancakes 1x 2x 3x
Components
- ▢ 1 cup entire wheat flour, or white entire wheat flour
- ▢ 2 tsp baking powder
- ▢ 1/4 tsp salt
- ▢ 1/4 tsp cinnamon
- ▢ 1 giant banana, very ripe, mashed
- ▢ 1 cup 1% milk
- ▢ 3 giant egg whites
- ▢ 2 tsp oil
- ▢ 1 tsp vanilla
- ▢ 2 tbsp chopped walnuts, non-compulsory
- ▢ olive oil or butter taste cooking spray
Directions
- Combine all dry elements in a bowl. Beat the egg whites till fluffy.
- Mix milk, oil, vanilla and mashed bananas in a bowl and blend till easy. Add the egg whites and blend.
- Mix moist elements with the dry and blend effectively with a spoon till there aren’t any extra dry spots. Do not over-mix.
- Warmth a big ninstick skillet on medium warmth.
- Spray with oil to flippantly coat and pour 1/4 cup of pancake batter.
- When the pancake begins to bubble and the sides start to set, flip the pancakes.
- Repeat with the rest of the batter.
