Pancake Recipes You’ll Go Nuts For From California Walnuts

Thursday 10th Feb 2022 |

This Shrove Tuesday, why not try something new and add California Walnuts to your pancakes?

Mild, smooth and creamy in taste, walnuts will bring new and exciting flavours to pancakes, as well as a delicious crunch!

Walnuts also offer several nutrition benefits. They are the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), 2.7g/ 30g* and one handful offers 4.4g of protein and 1.4g of fibre[2]. So, this Pancake Day, why not give these recipes for California Walnut Pancakes with Maple Walnut Butter and California Walnut, Banana & Carrot Pancakes a go?

California Walnut Pancakes with Maple Walnut Butter 

Prep: 15 minutes. Cook: 8 minutes. Makes 4

  •  125 g plain flour
  • 1 tsp baking powder
  • 1 medium egg
  • 2 tbsp maple syrup + extra to serve
  • 284 ml tub buttermilk
  • 50 g California Walnut Pieces chopped + extra to serve
  • Oil for shallow frying
  • 1 ripe banana sliced
  • For the walnut butter:
  • 50 g butter softened
  • 2 tbsp maple syrup
  • 25 g California Walnut Pieces chopped

 

To make the walnut butter, whisk the butter and maple syrup together until pale, stir in the walnuts and set aside.

Place the flour and baking powder in a medium bowl and mix to combine. In a jug, beat the egg and maple syrup into the buttermilk and whisk into the flour mixture, stir in the walnuts.

Heat a little oil in a non-stick frying pan and add 4 tablespoons of batter to make 4 pancakes. Cook for 2 minutes each side and repeat to make 8 pancakes.

Serve topped with walnut butter, banana, a drizzle of maple syrup and extra walnuts.

Cooks tip

Try making the pancakes a little in advance and just reheat gently in the oven before serving. Honey works just as well as maple syrup or serve with fresh berries or even bacon.

California Walnut, Banana & Carrot Pancakes

Prep: 10 minutes.  Cook: 15 minutes. Makes 4

  •  100 g plain flour
  • 1 tsp baking powder
  • 1 large egg
  • 200 ml milk
  • 1 small carrot grated
  • 1 ripe banana mashed
  • 75 g California Walnuts chopped
  • 2 tbsp oil

To serve: sliced strawberries, bananas and 4 tbsp maple syrup

Place the flour and baking powder in a large bowl and make a well in the centre. Add in the egg and whisk gently to combine, gradually adding the milk to give a batter. Mix in the carrot, banana and half the walnuts.

Heat a little oil in a large non-stick frying pan and add ¼ of the batter, swirling around to give a pancake approx. 18cm in diameter, cook for 1-2 minutes each side, repeat to make 4 pancakes.

Serve filled with sliced strawberries, banana, the remaining walnuts and drizzle over the maple syrup.

Cooks tip

Make smaller pancakes and then serve 3 per person in a stack scattered with fruit, walnuts and maple syrup.

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