Do you have an over ripe banana that you are not sure what to do with? One banana is not enough for banana bread, but it is enough for these easy, protein packed banana walnut pancakes! I may have mentioned a few weeks back that my husband’s favorite breakfast is pancakes. I happened to have one lonely over ripe banana hanging around and decided to whip up some pancakes using Greek yogurt for Sunday breakfast.
Banana Walnut Pancake Ingredients
- All purpose flour
- Whole wheat flour
- Baking powder
- Over ripe banana
- Whole milk
- Brown sugar
- Vanilla extract
- Greek yogurt
I like to use a 50/50 split of all purpose and whole wheat flour in these pancakes. Whole wheat flour is a great source of fiber and nutrients, but can also lead to a more dense end texture. Mixing all purpose and whole wheat flour allows you to include the fiber from the whole wheat flour with the lightness of the all purpose flour. You could also make this recipe with 100% all purpose flour and still have amazing pancake.
You can substitute regular plain yogurt for Greek yogurt in this recipe without compromising the texture of your pancakes. Using Greek yogurt however will add more protein to the pancakes than regular yogurt.
Pecans, hazelnuts, macadamia nuts or almonds would all make great substitutes for walnuts in this recipe. If you want to forego nuts completely, you can include a 1/4 cup of shredded coconut or chocolate chips.
Two bowl recipe
I love a one bowl recipe just as much as the next cook! Unfortunately, these banana walnut pancakes are best made ad a two bowl recipe. First you will want to whisk the two flours and baking powder together in a medium bowl before incorporating the other ingredients in a separate large bowl. Whisking the flour and baking powder together before adding them to the wet ingredients allows for a more even distribution for these ingredients in the pancakes.
When working on the wet ingredients you should start by mashing the banana directly into the the large bowl. Following this add the egg and beat using the same fork used to mash the banana. Again, this will allow for a more even distribution of egg in the pancakes. Follow with the remaining wet ingredients and use the same fork to combine. We are all about reducing dishes around here. Finally, add the dry ingredients to the wet and use the same whisk you used to combine the flours into the final batter.
Looking for other pancake recipes?
Check out these recipes from my blog.
Did you try these banana walnut (or other nut, or coconut, or choc chip) pancakes? Let me know your thoughts in the comments below. We would love to see your pancake stacks on social! Tag us @mandy.macc.bakes.
Banana Walnut Pancakes
These wholesome, protein packed banana walnut pancakes incorporate Greek yogurt and whole wheat flour for a wholesome weekend breakfast
In a medium bowl whisk together the flours and baking powder and set aside
In a large bowl mash the over ripe banana with a fork until a smooth consistency is reached
Add the egg to the banana and whisk with the fork until incorporated
Add milk, greek yogurt, brown sugar and vanilla to banana mixture and mix until combined
Add dry ingredients to wet and mix until just combined
Fold in chopped walnuts
Add 1/4 cups of batter to a preheated, greased skillet on medium-low heat
When bubbles appear on the surface of the batter flip the pancake and continue to cook until no raw dough appears on the center edge
Repeat with remaining batter, greasing the pan with butter between each batch