Walnut Banana Pancakes

Servings: | Prep Time: | Cook Time:


  • 1 banana
  • 1 C. flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 T. light brown sugar
  • 1 T. corn meal (optional)
  • 2 eggs
  • 1 C. buttermilk
  • 2 T. The Olive Tap’s French Roasted Walnut Oil (plus more for griddle)
  • 2 oz. walnut chips

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Slice banana, set aside.

Mix dry ingredients thoroughly, set aside.

In separate bowl, separate eggs and beat egg whites. Return egg yokes, if preferred. If you use egg whites only, add 1 T. of corn meal. Whisk in buttermilk and Walnut Oil.  Fold in walnut chips. Mix wet ingredients with dry, do not beat (Leave batter a little lumpy).

Pre-heat griddle. Drizzle Walnut Oil on griddle and spread with spatula.  Drop 2 T.  batter per pancake onto griddle.  Place slices of banana on each pancake.  Cook each side until golden brown. Serve with your favorite syrup.