2 tbspbutter, meltedextra if you plan to coat the griddle before cooking
2ripe bananas, mashedif using frozen, thaw on your counter before mashing
3/4cuppecans or walnuts, chopped
100% pure maple syrup for serving
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Make a well in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix.
Gently fold the mashed bananas and nuts into the batter with a spatula.
Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle or a 1/4 cup measuring cup. (My griddle is very well seasoned. I actually don't have to use butter to keep it from sticking when I use my griddle.)
When the pancakes have begun brown on the bottom, flip them over to cook the other side.
Serve with warm maple syrup. And don't forget to freeze the leftovers for another day!