Ingredients
- 3 ripe bananas mashed
- 2 large eggs
- 1½ cups low-fat milk
- 2 cups whole-wheat flour
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon sea salt
- 1 cup walnuts chopped
- Nonstick cooking spray
Instructions
- In a large mixing bowl, combine the mashed bananas and eggs until well mixed.
- Pour in the milk and continue to mix until all the ingredients are fully incorporated. Set bowl aside.
- In a separate medium bowl, sift together the whole-wheat flour, brown sugar, cinnamon, baking powder, and sea salt.
- Gradually add the flour mixture to the banana mixture, and stir until the batter is just combined. Do not overmix, or the pancakes will be tough. Gently fold in the chopped walnuts.
- Preheat a nonstick skillet over medium heat and coat with nonstick cooking spray.
- Pour about ¼ cup of batter into the pan for each pancake, and cook for about 2-3 minutes.
- When bubbles form on the top and the edges appear set, flip the pancakes. Cook for an additional 2 minutes. Serve the pancakes warm, with any desired toppings and garnishes.
