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Whole Grain Banana Walnut Pancakes with Maple Drizzle

Whole Grain Banana Walnut Pancakes with Maple Drizzle

Breakfast
Prep Time
15min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate and the oats to soften. If the batter seems too thick, add a tablespoon of milk at a time until you reach the desired consistency. These pancakes freeze well - just place cooled pancakes in a freezer bag with parchment paper between layers.

Tags
breakfast
whole grain
banana
walnut
pancakes
vegetarian
kid-friendly
healthy
quick
Ingredients

  • 1 cup whole wheat flour

  • 1/2 cup old-fashioned rolled oats

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 2 medium ripe bananas

  • 2 large eggs

  • 1 cup milk

  • 1/4 cup Greek yogurt

  • 1 teaspoon vanilla extract

  • 1 tablespoon honey

  • 1/2 cup walnuts

  • 2 tablespoons unsalted butter

  • 1/4 cup pure maple syrup

Instructions
  • 1

    In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup rolled oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

  • 2

    In a separate bowl, mash 2 medium ripe bananas until smooth. Add 2 large eggs, 1 cup milk, 1/4 cup Greek yogurt, 1 teaspoon vanilla extract, and 1 tablespoon honey. Whisk until well combined.

  • 3

    Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay - do not overmix.

  • 4

    Chop 1/2 cup walnuts and fold most of them into the batter, reserving about 2 tablespoons for garnish.

  • 5

    Heat a non-stick griddle or large skillet over medium heat. Add a small amount of the 2 tablespoons butter to coat the surface.

  • 6

    For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface, about 2-3 minutes.

  • 7

    Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more butter to the griddle as needed.

  • 8

    Warm 1/4 cup maple syrup in a small saucepan over low heat or in the microwave for 20 seconds.

  • 9

    Serve pancakes stacked, drizzled with warm maple syrup and sprinkled with the reserved chopped walnuts.

Nutrition Information (per serving)
385
Calories
12g
Protein
52g
Carbs
16g
Fat
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