California Walnut Pancakes with Grilled Bananas

Course Breakfast
Keyword banana, pancake
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 552kcal


  • 1 large egg
  • 250 g self raising flour
  • 1 tbsp icing sugar
  • ½ tbsp cinnamon
  • 1 tsp baking powder
  • 1 pinch nutmeg
  • 355 ml milk
  • 3 tbsp butter melted
  • 1 tsp vanilla
  • 60 g California Walnuts chopped finely
  • Butter for greasing pan
  • 2 bananas sliced 1cm thick
  • Maple syrup to serve


  • Separate egg white and yolk (save yolk).
  • Whisk egg white in a clean bowl until fluffy and shiny.
  • Add all dry ingredients (except walnuts) into a separate large bowl.
  • Add all wet ingredients including the yolk but not the egg whites.
  • Mix together gently.
  • Fold in egg whites with a wooden spoon or spatula.
  • Heat 1 tsp butter in the frying pan and spread to cover the entire base of the pan.
  • Spoon 1 scoop of the batter into the pan and place a 2nd scoop directly into the middle of the first.
  • Sprinkle a tbsp of the chopped walnuts onto the pancake and cover with the pancake batter gently.
  • After a few minutes, bubbles will form throughout the pancake and the bottom will be golden, flip!
  • Cook for a few more minutes until fluffy.
  • Once pancakes are done (or in a separate pan), place 1 tsp butter for greasing.
  • Place banana slices flat into the pan and fry until golden and soft (a minute or two) and then flip for the other side.
  • Serve your pancakes up with grilled bananas on top and a drizzling of maple syrup.


Serving: 1g | Calories: 552kcal | Carbohydrates: 66g | Protein: 15g | Fat: 25g | Saturated Fat: 9.3g | Fibre: 4.5g | Sugar: 17g


Cooks tips:
A little lumpy batter is ok as we don’t want to overwork the gluten.
Use tongs or a plastic spatula to flip the bananas (do not use silicone as they will slide).
Recipe created by Gemtakefoodpics 
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