Whole Wheat Banana Nut Pancakes

This morning, I was in the mood for some hearty pancakes using some of the delicious walnuts we picked up yesterday at Trader Joes and at least one of the bananas that have ended up in the freezer after reaching “too ripe.” I also didn’t want to make a ton of pancakes since we never eat them leftover.

I ate mine with a little bit of butter, sugar free syrup, and chia seeds. Chia seeds are a recent addition to my diet, I throw them on top of yogurt, oatmeal, and really anything where they can disappear. Chia seeds have no flavor and, when introduced to water, have a gel-like coating that puffs up. They add fiber to your food and keep you full longer buy increasing in volume. On top of that, they help keep blood sugar even. They also have omega 3s in them, which is something I don’t get much from in my diet.

Anyway, here’s the recipe for these hearty, filling pancakes.

Whole Wheat Banana Nut Pancakes

Ingredients (adapted from food.com – makes 4ish pancakes):

1 cup whole wheat flour
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg (omitted)
1/4 tsp cloves (omitted)
1 banana, mashed
1/8 cup honey
1/4 cup milk, add more to make thinner if needed
1/4 cup walnuts

Directions:

Mix all dry ingredients together, then all the wet ingredients together. Combine slowly until the consistency you want is achieved. For fluffier pancakes, it should be thicker and you can adjust with more flour. Add more milk to make thinner, runnier pancakes.

Cook on a hot griddle, serve warm.

Nutritional Information (2 pancakes):

Amount Per Serving
% Daily Value
Calories 378.5

Calories from Fat 44
11%
Total Fat 4.9 g
7%
Saturated Fat 1.7 g
8%
Cholesterol 110.0 mg
36%
Sodium 526.6 mg
21%
Total Carbohydrate 76.8 g
25%
Dietary Fiber 9.0 g
36%
Sugars 25.0 g
100%
Protein 13.0 g
26%