If you were to ask my 4-year-old what she wants for dinner, you’ll almost always hear one of three things: pizza, spaghetti & meatballs, or pancakes. I try to indulge these requests, but those foods aren’t exactly healthy most of the time, so I try to smarten them up a little. We almost always have ripe bananas & walnuts, so I found this recipe & thought of ways to make it a little more nutritious. Whole-wheat flour, flaxseed, & Greek yogurt add fiber, protein, & omega-3s important for developing bodies.
My little girl was so excited that when she blessed the food that night, she said, “Thank thee that we can have banana walnut pancakes.” Frozen & then defrosted, Eggo-style, in the toaster, these babies just put me in contention for Mom of the Year when I told her she could have pancakes for breakfast on a weekday. They’re even tasty without syrup if you need a quick, hearty, on-the-go breakfast for the kids. I make a few without the walnuts for my 1-year-old so she doesn’t choke, & she prefers them without the syrup.
This is our new go-to pancake recipe; I hope it’ll become yours too!
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour (if desired, do 1 cup each of all-purpose & whole wheat)
- 2 Tbsp. flaxseed meal
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk (make this by pouring 1 Tbsp. white vinegar or lemon juice into a large measuring cup, then fill to the 1-cup line with regular milk & let sit 5 minutes)
- 3 Tbsp. butter, melted & cooled (I stick it in the freezer a few minutes)
- 1 large egg, slightly beaten
- 1 cup Greek yogurt
- 2 small ripe bananas, smashed with fork
- optional: milk for thinning batter
- walnuts, roughly chopped
- Whisk together dry ingredients in a large bowl. Set aside.
- Make your buttermilk in a large (4-cup or so) measuring cup. Add butter & egg; mix well. Stir in yogurt.
- Make a well in your dry ingredients, then pour in the liquid ingredients & stir a couple times. Just before it’s combined, stir in bananas. Batter will be lumpy. Don’t overmix. Optional: add a little milk to thin the batter if desired.
- Heat a griddle on medium-low to medium. Spray with nonstick cooking spray & use a 1/4-cup measuring cup to pour batter onto your griddle in 4-inch circles. Then sprinkle walnut pieces onto the pancake batter.
- When large bubbles begin to appear, flip the pancakes & cook until golden on the other side as well. Remove to a warm plate lined with a paper towel & keep warm.
- Repeat with remaining batter (don’t put walnuts in all of the pancakes if you have a child under 3), spraying the griddle between every batch or two.
- Enjoy with maple syrup, or just plain! Freeze leftovers & toast in the toaster (use the “frozen” setting if you have one) for breakfast!