Story goes like this.
Mr. Foodie Call goes on a ridiculously long bike ride…like 40 miles or something. No thanks.
Anyhow, I know the way to his heart is to have a nice breakfast waiting for him when he gets back from said ridiculously long bike ride.
Mr. Foodie Call loves these.
Although I can’t always make that a reality, when I can I try to hook a brother up. He loves Banana Nut Pancakes. The kids? They tend to balk at the idea of banana in their pancakes, and even throw mini tantrums at the idea of walnuts topping their pancakes.
Luckily those nuts are easy enough to omit because they are not directly in the pancake. I kept the bananas in the pancakes, but not as a topping. A compromise.
For the kids.
Banana Nut Pancakes
INGREDIENTS
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 banana, finely chopped (for the batter)
- Cooking spray for pan
- 1/4 cup walnuts, chopped
- 1 banana, sliced (for topping)
DIRECTIONS
- In a bowl, mix the flour, oats, baking powder, salt, egg, cinnamon, and honey.
- Stir in the almond milk.
- Stir in the bananas.
- Spray your skillet.
- Pour batter into 4-inch-ish circles. Flip when bubbly.
- While the pancakes are cooking, hand chop the walnuts on a cutting board with a sharp knife.
- Slice another banana for topping.
Here are two pancakes, layered with bananas and chopped walnuts.
Sweet enough on its own, or add some syrup for an extra something something.
Anything to keep the peace.
Curious, do you get stuck modifying recipes for your families? Or are your kids pretty compliant?
My Foodie Call 