Serving size: Makes 10 medium sized pancakes



1 cup flour

3/4 teaspoon baking soda

1 1/2 tablespoons brown sugar

1/4 teaspoon salt

1 egg

1 1/2 cups buttermilk

1/3 cup water

1/3 cup toasted walnuts

1-2 ripe bananas



In a bowl whisk together the flour, baking soda, sugar and salt. Then stir in the egg, buttermilk and water until nearly no lumps remain. Stir in the toasted walnuts.

Heat a pan over medium heat with a couple tablespoons butter or oil. I like to use oil to get that crispy pancake edge. Once your pan is heated pour in about 1/4-cup of the batter. Quickly lay 3-4 slices of banana into the batter. Let the pancake cook until it begins to bubble about 2-3 minutes. Then flip and continue cooking, until it’s cooked through (another minute or two).

When staking your pancakes, add a layer of peanut butter and then a layer of nutella between each pancake. Pile high until you’ve stacked all of your pancakes one on top of the other. Add a pat of butter to the pancake on the top and drizzle the whole thing in maple syrup. 

Dig in and enjoy!