Banana Walnut Pancakes {100% whole wheat}

I am continually on the hunt for a pancake recipe that uses whole wheat flour without turning out pancakes that have the consistency of an old dish sponge. This recipe is the best I’ve found and after making a few minor tweaks, these were the best 100% whole wheat pancakes I’ve eaten.

Here’s what you’ll need.

Start with your dry ingredients.

In a separate bowl, combine your wet ingredients.

Combine the two to make a batter.

Way too dry!

I kept adding milk until it had a thinner and smoother consistency. I also added more honey to make sure it didn’t lose any sweetness.

Much better.

All that’s left is folding in the walnuts and then the batter is finished. Here’s a method for crushing walnuts that I prefer to chopping and blocking the walnuts from flying all over the kitchen.

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Now, time to make pancakes!

{the stack}

{the fixin’s}

I’m a big believer in Ina Garten’s practice of plating. She always says you should make sure the person enjoying the dish actually knows what’s in it. As you can see, I’ve left no room for guessing ingredients.

You can visit Food.com to see the original recipe. Hope you can enjoy these this weekend.