I have these fond memories of going up to one of my aunt’s houses and there was always this bowl of whole walnuts sitting beside her favorite chair. It was there that I learned how to crack walnuts and where I know my love for them came from. I love adding California walnuts to so many dishes, but these Banana Bread Pancakes with a Caramelized Walnut Syrup will literally leave your mouth craving…no, begging…you for more. Walnuts have the ability to seamlessly incorporate into dishes adding both texture, taste, flavor, and depth. I promise you that these protein packed pancakes will leave you full for a long time making them the perfect breakfast recipe for Thanksgiving morning. Eat this in the morning and you’ll stay full until the turkey is ready (almost).
This batter is SO Thick! I mean you almost think it’s a bread recipe, which I guess it could be– But it makes these Banana Bread pancakes so thick and fluffy. They are seriously to die for. Because of the thickness it’s important that you cook them at a lower than normal temperature for pancakes because you need the inside to get done without burning the outside. We made these a few times by blending the walnuts into the batter making them a powder, but they are definitely much better whole and folded in here. This recipe is packed full of amazing nutrition. California Walnuts are actually the only nut that provides a significant amount of plant based omega-3 fatty acids (2.5 grams per serving) and just one ounce has 4 grams of protein and 2 grams of fiber.
I love making and feeding these to Skibbles because she will gobble them up quickly and I know she’s getting so much amazing nutrition from them. They also keep her fuller longer so she doesn’t keep constantly asking me for snacks. Like me, she has a fond love of walnuts though and will ask to snack on them so they don’t last long around our house. It is recommended that you keep California walnuts fresh by keeping them cold. Store them in the freezer if you’ll have them for more than a month in an air-tight container, away from foods with strong odors.
Random fact: 99% of walnuts in the USA come from California and they are the oldest known tree food, dating back to 10,000 B.C.
Pancakes are a serious staple in our household and these have quickly become our favorite, especially for Andrew. He loves making and eating them before the gym. I mentioned to him that we should make these for Thanksgiving breakfast to keep us full while we travel and he said that was such a genius idea. My second genius idea was creating this caramelized walnut syrup. We LOVEEE candied walnuts on top of ice cream or pies, but I never thought about doing it for pancakes. I don’t think I can ever go back to eating them a different way now.
Every bite will having you craving more and more so run out – grab a bag of California walnuts and the other ingredients you don’t have on hand and prepare to have these for Thanksgiving breakfast! YUM!
- 2 1/2 Cup rolled oats
- 2 tbsp flaxseed
- 1 Tsp cinnamon
- 1/4 Tsp nutmeg
- 1/4 Tsp Baking powder
- 2/3 cup whole milk
- 1 Cup cottage cheese
- 1 Cup vanilla Greek yogurt
- 6 egg whites
- 2 banana
- 2 Tsp pure vanilla extract
- 2/3 Cup walnut pieces
- coconut oil
- 1 cup brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 cup California walnut pieces
- To a blender, add oats, flaxseed, cinnamon, nutmeg, and baking powder. Blend well.
- Then add milk, cottage cheese, vanilla Greek yogurt, egg whites, bananas, and vanilla extract. Blend well.
- Pour into a large bowl and fold in walnut pieces.
- Heat tbsp coconut oil in non-stick skillet over low heat.
- Pour 2/3 cup batter into skillet.
- Wait 2-3 minutes, then flip. Cook another 2-3 minutes or until center is cooked.
- Continue making the pancakes with the remaining batter.
- Add everything but walnuts and heat over medium, stirring until sugar is dissolved.
- Increase heat to medium-high and bring to a boil, stirring occasionally.
- Reduce heat and boil gently, stirring occasionally, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 more minutes.
- Store any leftovers in the fridge in air tight container and heat in microwave safe bowl for 30 seconds at a time to unharden.