Walnuts add a tasty crunch to these banana flavoured pancakes. Top with tropical fruit or mixed berries for a nutritious start to the day.
- 1 each: large ripe mango and papaya(OR 3 cups/750 mL berries, such as blueberries, blackberries, raspberries or sliced strawberries)
- 1 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup mashed, ripe banana (about 1 medium banana)
- 1-1/3 cups skim milk
- 1 egg
- 1/2 chopped walnuts
- Vegetable oil, for brushing on griddle
- Maple syrup or honey, if desired
- Peel mango then slice fruit from pit; cut into 1/2-inch (1 cm) chunks. Peel and halve the papaya then scrape out the seeds; cut it into 1/2-inch (1 cm) chunks; toss with the mango and set aside. If using berries, rinse and pat dry with paper towels; slice strawberries and set aside to top pancakes.
- In medium bowl mix together flour, sugar, baking powder and salt. In large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.
- Heat griddle or skillet, preferably nonstick, until medium-hot; a few drops of water sprinkled on it will sputter before evaporating. Brush with a little oil. Spoon the batter onto the griddle, using about 1/4 cup (60 mL) per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer or until golden brown. Keep pancakes warm in low oven. Serve pancakes hot or with prepared fruit and a drizzle of maple syrup or honey.
- Makes about sixteen 3-inch (7.5 cm) pancakes.
For step-by-step instructions for this recipe and more, visit The California Walnut Board.