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Banana Walnut Oat Pancakes with Whipped Cream
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 ripe bananas, mashed
- 1/4 cup chopped walnuts
- 2 eggs
- 1/4 cup unsalted butter, melted
- Whipped cream, for serving
Instructions
- In a large bowl, whisk together 1 1/2 cups of flour, 1/2 cup of rolled oats, 2 tablespoons of brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- In a separate bowl, mix together 1 1/4 cups of buttermilk, 2 mashed ripe bananas, 1/4 cup of chopped walnuts, 2 eggs, and 1/4 cup of melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, greasing the griddle as needed.
- Serve the pancakes with a dollop of whipped cream on top and enjoy!
The history of Banana Walnut Oat Pancakes dates back to the early 20th century when health-conscious chefs sought to create a nutritious and delicious breakfast option. These pancakes gained popularity in the health food movement of the 1960s and have since become a beloved staple on breakfast menus worldwide. Chefs in regions known for their culinary expertise, such as California and New England, have put their own spin on this dish, incorporating locally sourced ingredients like fresh bananas and walnuts. Today, the best version of this dish can be found in cozy brunch spots and health-focused cafes, where the key lies in using ripe bananas and toasting the walnuts to perfection. For a decadent touch, a dollop of freshly whipped cream adds a delightful creaminess to these wholesome pancakes.
30 min
4
350 calories
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