By Sasha Gordanier
Peel and mash the banana in a mixing bowl using a fork until smooth.
Add the egg and milk to the mashed banana and whisk until well combined.
In another bowl, combine the rolled oats, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Heat a non-stick skillet over medium heat and add a little oil to lightly coat the surface.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes. Flip and cook the other side for an additional 1-2 minutes or until golden brown.
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more oil if needed.
Roughly chop the walnuts and toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently.
Serve the pancakes topped with toasted walnuts and drizzle with maple syrup.
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This American Breakfast Pancakes recipe is ready in 20 minutes and features Rolled oats, Banana, Egg and other delicious ingredients. Contains 350 calories total.
Peel and mash the banana in a mixing bowl using a fork until smooth.
Add the egg and milk to the mashed banana and whisk until well combined.
In another bowl, combine the rolled oats, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Heat a non-stick skillet over medium heat and add a little oil to lightly coat the surface.
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes. Flip and cook the other side for an additional 1-2 minutes or until golden brown.
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more oil if needed.
Roughly chop the walnuts and toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently.
Serve the pancakes topped with toasted walnuts and drizzle with maple syrup.
Calories per Serving: 350
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