One of my fondest memories I have of my mom in the kitchen is of her pouring pancake batter on to a hot pan, dotting the uncooked side with sliced blueberries before flipping the pancake over, and then waiting anxiously for the pancake to be done so I could eat it.
Mom worked more on average 60-80 hour work weeks. Watching her cook in the kitchen was not common or something I took for granted. I watched her cook in the kitchen because I was both hungry and curious. The idea of mixing ingredients together to make something deliciously edible was fascinating. It’s why I still love to cook. I am still fascinated that I can create something from multiple ingredients and then have it bring joy to others.
Unlike me, my daughters prefer to not watch me cook. Instead, they like to cook themselves and try their own adaptations of our family favorites. I love seeing the excitement in my daughter Abigail’s eyes and her eager enthusiasm for the whole family to eat her latest creations. She tells me when she grows up she would like to open a restaurant or bakery and that I can help her with the cooking. Sometimes when either of us comes up with a really good dish, we tell the other that this dish should go on the menu.
Today what I have for you is a recipe for Banana Nut Pancakes. Made with a little whole wheat and mashed bananas, this pancake recipe is creative, and utterly delicious, and should bring joy to the whole family.
Recipe: Whole Wheat Banana Nut Pancakes
Summary: Homemade pancake recipe using bananas, nuts, and whole wheat flour
Ingredients
- 2 very ripe bananas, mashed
- 1 ½ cups milk
- ½ cup sour cream
- 2 eggs
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¼ cup sugar
- ¼ cup chopped toasted walnuts
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- ¼ teaspoon cinnamon
Instructions
- Whisk the bananas, milk, sour cream, eggs, butter, and vanilla until well mixed.
- Stir in the flours, sugar, walnuts, baking powder, baking soda, salt, and cinnamon until the dry ingredients are incorporated and the batter is smooth.
- Heat a non-stick frying pan on medium heat and coat it with non-stick spray.
- Pour 1/3 cup of the pancake batter onto the pan. Watch for the pancake to form bubbles and the griddle side of the pancake golden, just under one minute.
- Gently flip the pancake over and cook for 30-45 seconds or until golden.
- Spray non-stick spray between cooking new pancakes.
- Serve immediately. – Makes 10-12 pancakes
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
I don’t see in the directions where the nuts come in. Are they added to the batter, or saved to sprinkle on top?
It would also be very helpful to have nutrient info included: grams of fat, carbs, protein, and fiber per serving.
Looks like something a diabetic should avoid. Overall it doesn’t look all that healthy for anyone.
I’m with you, Gene. Too much dairy and sugar to serve to my family. I’d rather substitute agave for the sugar, non-dairy sour cream, and get rid of the eggs altogether. Bananas work excellently as binding agents for fluffy pancakes– I’ve been making banana/soymilk pancakes with a variety of toppings and berry combos successfully for years.
I am not a big fan of pancakes but I must say that this look very tasty and even thought they may not be on the healthy side it looks worth eating once in a blue moon.