Banana Pancakes

These pancakes are not your standard banana pancakes.  They are light and fluffy, and I saved the batter overnight in the fridge and they cooked up just as well the next day.  Serve them with maple syrup and a cup of coffee.  Ideal.

 Banana Pancakes

3/4 c oat flour
1 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c finely chopped walnuts
1 1/2 overripe banana
3 tbsp maple syrup
1 1/2 c almond milk
4 tbsp melted butter
2 eggs (separated)

Preheat your griddle.  I use a cast iron skillet.
In a small bowl, whip the egg whites until soft peaks form. Set aside.
In a medium bowl, mash 3/4 of a banana, add the maple syrup, almond milk, butter, and egg yolks.  Mix until blended.
In a large bowl combine dry ingredients including nuts.  Add the wet ingredients and stir until moistened.  Gently fold in the egg whites.  Spoon onto skillet and spread, gently with the back of a spoon.  If you do not do that, the egg whites will make the pancake too thick and the middle will come out undercooked.  Cook like you would any other pancake.

This picture is from the second day, and you can see they came out just fine.