Monday, January 23, 2017

Banana Walnut Pancakes

Sitting on my patio this morning, sipping on a cup of coffee, I closed my eyes and watched the sunrise. Mornings are my time. I always use the early hours of the day to reflect on life, love and my own liberty.
 Unlike most mornings, I had Banana Pancakes with Walnuts. These pancakes remind me of weekends at my maternal grandmothers. Grandmother Wade lived on a working farm where the eggs were fresh, and the humming of the old fridge on the back porch always made you smile because you knew homemade ice cream was in it.
Sitting by my window this morning, I remembered my childhood and smiles as I ate with fond memories my Banana Walnut Pancakes.

Banana Nut Pancakes | Just a Taste



  • 2 Bananas, ripe


  • 1 Egg


  • 1 Maple syrup

Baking & Spices

  • 1 1/2 Cups all-purpose flour
  • 1 Tablespoon white sugar

Oils & Vinegars

  • 1 Vegetable oil

Nuts & Seeds

  • 1/2 Walnuts                                                    


  • 1 1/4 Cups milk
  • 4 Tablespoons butter, melted
  • 1 Teaspoon salt
  • 3 1/2 Teaspoons baking powder


Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.
In a separate bowl, mash together the bananas with the milk, egg and melted butter.
Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.
Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly's Notes.)
In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they're no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream.


© Abigail Madison Chase

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