Banana-Walnut pancakes These delectable pancakes combine the familiar comfort of fluffy pancakes with the rich flavors of ripe bananas and crunchy walnuts.
Imagine biting into a stack of golden pancakes, each one infused with the natural sweetness of mashed bananas, adding a delightful creaminess to every mouthful. The nutty crunch of finely chopped walnuts provides a delightful contrast, creating a perfect symphony of textures.
Not only do these pancakes taste heavenly, but they also offer a nutritional boost. Bananas are packed with potassium and vitamins, while walnuts provide heart-healthy fats and antioxidants.
Whether enjoyed with a drizzle of maple syrup or a dollop of whipped cream, these Banana-Walnut pancakes are sure to tantalize your taste buds and elevate your breakfast experience. So why settle for ordinary pancakes when you can savor this extraordinary twist on a classic morning indulgence?
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Ingredients:
PANCAKES
- 180 g gluten-free oat flour
- 240 g gluten-free all-purpose flour
- 56 g almond flour
- 17 g baking powder
- 1 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- ~250 g ripe bananas (the riper the better)
- 45 ml melted coconut oil*
- 22 ml vanilla extract
- 40 ml maple syrup (I like Grade A)
- 540 ml non-dairy milk (I used plain unsweetened almond milk)
- 87 g chopped raw walnuts
- 39 g optional gluten-free rolled oats
Instructions:
1- Add the oat flour, almond flour, gluten-free flour, baking powder, salt, cinnamon, ginger, and nutmeg to a large bowl. Combine by whisking, then put aside.
2- The bananas should be added and mashed in a different mixing bowl. Then incorporate the melted coconut oil, vanilla, maple syrup, and non-dairy milk. There is no problem if the coconut oil solidifies or clumps. To remit, microwave for 45 to 60 seconds; otherwise, go ahead.
3-Add the wet ingredients to the dry ones and gently fold everything together. Then, until all the ingredients are combined, slowly stir or fold in the chopped walnuts and oats. It should be pourable or scoop able despite being thick.
4- Over medium heat, preheat a sizable cast-iron or nonstick skillet. Apply coconut oil or vegan butter to the skillet and gently rub it.
5- As soon as the skillet is hot, pour 1/4–34 cup of the batter onto it. Cook for two minutes, or until bubbles appear on the pancakes' surface and the edges start to look dry. The pancakes should be carefully flipped over and cooked for an additional 2 minutes, or until browned on the underside.
6- Cooked pancakes should be transferred to a plate or baking sheet and kept warm in a 200°F (94°C) oven. Cook the remaining batter for a total of 14–16 pancakes, as directed in the original recipe.
7- The addition of vegan butter or peanut butter, sliced bananas, granola, flaked coconut, and maple syrup improves these already delicious pancakes. Keep cooked leftover pancakes without toppings in a container separated from one another with wax or parchment paper to prevent sticking. either four days in the fridge or a month in the freezer. Toast or reheat in the oven once more.
FOR SERVING:
* Vegetarian nut butter or butter
* Granola
* Desiccated coconut or large flake
* Banana slices
* maple sugar
Notes:
*I have not tested this recipe with a combination of gluten-free flour and almond flour, so I cannot guarantee the results if you are unable to tolerate oats.
*Use rice or light coconut milk in place of the almond milk if you are nut-free. substitute a second gluten-free flour mixture for the almond flour.
*If using no oil, try substituting 1 Tbsp. nut butter or applesauce.
*Nutrition data is an approximate calculation made without toppings.
Nutritional information
- Serving: 1 pancake
- Energy: 240
- 34.8 g of carbohydrates
- protein in 6 g
- Fat: 9.5 g
- Fat saturated: 3.5 g
- No Trans Fat
- cholesterol: 0 milligrams
- Salt: 160 mg
- Fiber: 4.9 grams
- Sucrose: 4.5 g
Conclusion:
In conclusion, the exceptional taste and texture of Banana-Walnut pancakes make them a must-try for any breakfast enthusiast. The combination of fluffy pancakes, creamy bananas, and crunchy walnuts creates a delightful symphony of flavors and textures that will leave you craving for more. Don't miss out on this unique breakfast experience that offers the perfect blend of comfort and excitement. Indulge yourself with a stack of these delectable pancakes and savor the harmonious fusion of sweet and nutty goodness. Elevate your mornings and treat yourself to the joy of Banana-Walnut pancakes. You will be grateful to your taste buds.
FAQs:
Ques: How many calories are in a banana-walnut pancake?
Ans: The calorie content of a banana-walnut pancake can vary depending on the recipe and serving size, but on average, a single banana-walnut pancake contains approximately 250-300 calories. However, it's important to note that calorie counts can differ based on the specific ingredients and cooking methods used. To get a more accurate estimation, it's advisable to consult a recipe or use a nutritional analysis tool.
Ques: What are the benefits of eating banana pancakes?
Ans: Eating banana pancakes offers several benefits. Potassium, fiber, and vitamins are all abundant in bananas. They can provide sustained energy, aid digestion, and support heart health. Additionally, banana pancakes can be a delicious way to incorporate fruit into your breakfast routine and add a natural sweetness without the need for excessive sugar.
Ques: What is the secret to amazing pancakes?
Ans: The secret to amazing pancakes lies in a few key factors. Firstly, using a balanced ratio of flour, leavening agent, and liquid ensures the right texture and rise. Secondly, incorporating a touch of acidity, like buttermilk or lemon juice, activates the leavening agent for fluffier pancakes. Lastly, mastering the art of gentle mixing and proper heat control while cooking helps achieve a tender and evenly cooked pancake that will leave your taste buds delighted.
