In a large mixing bowl, combine the mashed bananas and eggs. Whisk well.

Pour in the milk and continue to mix until all the ingredients are fully incorporated.

Sift together the whole wheat flour, brown sugar, cinnamon, baking powder and sea salt in a separate bowl.

Gradually add the dry ingredients to the wet mixture and stir until the batter is just combined (do not to overmix if you want to avoid though pancakes).

Fold in the chopped walnuts (make sure they are evenly distributed).

Preheat a non-stick skillet over medium heat and coat with non-stick cooking spray (you can also use a small amount of oil).

Pour about 1/4 cup of batter for each pancakes and cook for about 2-3 minutes.

Once you see bubbles form on the surface and the edges appear set, it is time to flip the pancakes. Cook for an additional 2 minutes (both sides need to be golden brown). Serve the pancakes warm, I usually add maple syrup or Greek yogurt.