Banana Walnut Pancakes

I repeat: I love breakfast. It’s good, and it’s good for you. As long as you don’t eat too many strips of bacon that is. These pancakes are made with mashed bananas, olive oil, and chopped walnuts. Heart healthy and yummy. You can sub in half the flour with whole wheat flour, that will make you feel extra good.

Banana Walnut Pancakes
makes 12 three-inch panckes

2 small ripe bananas, mashed with a fork (I like to leave little chunks in for bursts of banana flavour)
1 egg
3/4 cup milk (any will do)
2 Tbsp. olive oil
2 Tbsp. sugar, optional (if you like your pancakes a little less sweet, feel free to leave the sugar out)
1 tsp. vanilla extract
1 cup four
1 tsp. baking powder
1 pinch baking soda
1/4 tsp. salt
3/4 cup walnuts, chopped

Mash the bananas in a large bowl. Add the egg, milk, sugar, and oil. Beat well. Add vanilla extract, then the dry ingredients except for the walnuts. Mix lightly with a fork until batter comes together but is still slightly lumpy. Avoid over mixing.

Heat a skillet on medium heat. Drizzle a little olive oil in the pan. Spoon pancake batter onto the pan and sprinkle with walnuts, about 1 Tbsp. per pancake. Cook until bubbles form on the top and the bottom is golden brown. Flip and cook until the other side is browned also. Adjust the heat as necessary to avoid burning the pancakes.

Serve with butter! Syrup (maple, of course) is optional.

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