Banana Nut Pancakes

Print Recipe

5 from 1 vote

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Servings: Pancakes

Calories: 214kcal

Ingredients

1 cup all-purpose flour sifted
½ cup quick-cook oats not instant oats
2 tsp brown sugar packed
2 tsp baking powder
¼ tsp cinnamon
⅛ tsp salt
⅛ tsp baking soda
½ cup milk
2 bananas large
1 egg
1½ tsp rum extract
½ cup walnuts chopped and toasted

Instructions

In a large bowl mix all dry ingredients together. With a whisk, slowly add the milk until flour mixture is well combined. This will help prevent the flour from clumping together in the batter. In a separate bowl mix mash bananas, then mix in egg. Add banana mixture to flour mixture, half at a time. Then add rum extract and walnuts, mixing well.
Heat griddle over medium to medium high heat and lightly spray with cooking oil. Once pan is heated, pour ½ cup batter onto griddle (I use a measuring cup for easy portioning) and let cook until you start to get bubbles on the edges of the pancake and in the center. These pancakes do better at a slightly lower temperature than what you would normally use to prevent over browning. Flip and pat down, letting cook through, about 45-60 seconds more. This batter will cook 5 pancakes about 5 inches in diameter.
Top with bananas, walnuts, butter, syrup, or your favorite pancake topping and enjoy!

Notes

If you are cooking a large batch of these, you can heat your oven to 200°F and store pancakes on a baking sheet to keep them warm. These are also great reheated so you can make a large batch to last a few days for easy but filling breakfasts on the go!

Not a morning person? No worries! You can mix all the dry ingredients together the night before in a seal-able container and just add the wet ingredients in the morning! This will make your morning prep time less than 3 minutes, just about the same amount of time the griddle will need to heat up!

Nutrition