Banana-walnut pancakes
adapted from

1 cup browned banana, about two bananas
2 cups all-purpose flour
1 TB brown sugar
1/2 ts salt
1/2 ts baking powder
1/2 ts baking soda
1 ts cinnamon
2 large eggs
1 1/4 cup whole milk
1/2  ts vanilla extract
3 TB unsalted butter, melted plus some for frying up pancakes
1/2 cup chopped walnuts

 Peel bananas and measure out exactly one cup. Then mash them in a small bowl. Add liquid ingredients (milk, egg, melted butter, vanilla) to bananas.

Mix dry ingredients in a separate bowl.
 Stir wet ingredients into dry ingredients and combine well.
 Heat a large skillet or griddle over medium heat. Add a small knob of butter.
 Once butter is melted, scoop in 1/3 cup of batter for each pancake. Depending on the size of your griddle or skillet you should be able to make more than one at a time.
 Cook until pancakes are firm around the edges and have large bubbles forming on top, about 3 minutes. Then flip.
 Cook for another 1-2 minutes on the second side.
Serve pancakes immediately with warmed maple syrup and top with the chopped walnuts.  
Should make about 6-8 pancakes.