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.
- 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
- 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.
- 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.
- 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.