Banana Nut Pancake Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Provides moisture and helps create a smooth batter.

Egg: Adds richness and helps bind the ingredients together.

Vegetable oil: Adds moisture and helps keep the pancakes tender.

Bananas: Adds natural sweetness and flavor to the pancakes.

Nuts: Adds a crunchy texture and nutty flavor to the pancakes.

To achieve fluffier pancakes, make sure not to overmix the batter. Stir until the ingredients are just combined; a few lumps are perfectly fine. Overmixing can result in dense pancakes.

• all-purpose flour - Substitute with whole wheat flour: Adds more fiber and nutrients, though the texture may be slightly denser.

• sugar - Substitute with honey: Provides natural sweetness and adds moisture to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for similar leavening effects.

• salt - Substitute with sea salt: Offers a slightly different flavor profile and may contain additional minerals.

• milk - Substitute with almond milk: Suitable for those who are lactose intolerant or prefer a dairy-free option.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for a vegan alternative.

• vegetable oil - Substitute with coconut oil: Adds a subtle coconut flavor and is a healthier fat option.

• mashed bananas - Substitute with applesauce: Provides similar moisture and sweetness, though the banana flavor will be absent.

• walnuts or pecans chopped nuts - Substitute with almonds: Offers a different nutty flavor and crunch, while still providing healthy fats and protein.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. This keeps them fresh and prevents them from absorbing any unwanted odors from the fridge.
• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the pancakes. Lay them flat on a baking sheet and freeze until solid, then transfer to a resealable plastic bag or airtight container. They can be frozen for up to 2 months.
• To reheat, you can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat for about 20-30 seconds. For the toaster, simply pop them in like you would with bread. For the oven, preheat to 350°F (175°C) and heat the pancakes on a baking sheet for about 10 minutes or until warm.
• If you prefer a crispier texture, reheat the pancakes in a skillet over medium heat for a few minutes on each side.
• Always check that the pancakes are heated through before serving, especially if they were frozen.

• Oven Method: Preheat your oven to 350°F (175°C). Place the banana nut pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Warm them for about 10 minutes or until they are heated through. This method helps retain the pancakes' fluffy texture.

• Microwave Method: Place a stack of pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds per pancake, checking to ensure they are heated evenly. This is a quick and convenient method, perfect for busy mornings.

• Toaster Method: If you prefer a slightly crispy edge, use a toaster. Simply place the pancakes in the toaster and toast them on a low setting. Keep an eye on them to avoid burning. This method gives a delightful crunch while keeping the inside soft.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Lightly grease the skillet with a bit of vegetable oil or butter. Place the pancakes in the skillet and heat for about 1-2 minutes on each side. This method revives the pancakes' original flavor and texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-4 minutes, flipping halfway through. This method ensures a quick and even reheating process, giving the pancakes a slightly crispy exterior.

• Mixing bowl: Use this to combine the dry ingredients like flour, sugar, baking powder, and salt.

• Mixing bowl: Use another one to mix the wet ingredients such as milk, beaten egg, and vegetable oil.

• Whisk: This is essential for beating the egg and mixing the wet ingredients until they are well combined.

• Spatula: Perfect for folding in the mashed bananas and chopped nuts into the batter.

• Griddle: Ideal for cooking the pancakes evenly over medium heat.

• Skillet: An alternative to the griddle, also used for cooking the pancakes.

• Measuring cups: Necessary for accurately measuring the flour, milk, and other ingredients.

• Measuring spoons: Use these to measure smaller quantities like sugar, baking powder, and salt.

• Ladle: Handy for pouring ¼ cup of batter onto the griddle or skillet for each pancake.

• Spatula (for flipping): Use this to flip the pancakes once bubbles form on the surface.

• Masher: Useful for mashing the bananas to the right consistency.

• Chopping board: Needed for chopping the walnuts or pecans.

• Knife: Essential for chopping the nuts finely.

• Non-stick spray or oil: Use this to lightly grease the griddle or skillet before cooking the pancakes.

Prepare ingredients in advance: Measure and mix dry ingredients the night before to save time in the morning.

Use a blender: Blend wet ingredients and bananas together for a smoother batter and quicker prep.

Preheat the griddle: Start heating your griddle while mixing the batter to save time.

Batch cooking: Cook multiple pancakes at once to speed up the process.

Chop nuts ahead: Have your walnuts or pecans chopped and ready to fold into the batter.