Banana Walnut Pancakes

  • Yield 4 servings
  • Prep 10 mins
  • Cook 12 mins

Tropical fruit or fresh seasonal berries—you decide how to top these breakfast pancakes.

California Walnut Board


1 -- each: large ripe mango and papaya (or 3 cups berries, such as blueberries, blackberries, raspberries, strawberries or sliced bananas)
1-1/2 cup all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup mashed, ripe banana (about 1 medium banana)
1-1/3 cup nonfat milk
1 -- egg
1/2 cup chopped California walnuts
-- Maple syrup or honey (optional)
-- Oil for the griddle or skillet


  1. Peel mango then slice fruit from pit; cut into 1/2-inch chunks. Peel and halve the papaya then scrape out the seeds; cut it into 1/2-inch chunks; toss with the mango and set aside. If using berries, rinse and pat dry with paper towels; slice strawberries and set aside to top pancakes.
  2. In medium bowl mix together flour, sugar, baking powder and salt. In large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.
  3. Heat griddle or skillet, preferably nonstick, until medium-hot; a few drops of water sprinkled on it will sputter before evaporating. Brush the surface with a little oil and spoon the batter onto the griddle, using about 1/4 cup per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer or until golden brown. Keep pancakes warm in low-heat oven. Serve pancakes hot with prepared fruit and drizzle with maple syrup or honey, if desired.



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