In a large mixing bowl, combine the whole wheat flour, baking powder, salt, and cinnamon. Stir the dry ingredients together until well mixed.
In another bowl, mash the very ripe banana until smooth. Add the milk, egg whites, oil, and vanilla extract to the mashed banana. Whisk together until fully combined and smooth.
Pour the wet mixture into the bowl of dry ingredients. Gently fold the mixture together using a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
If you’re adding walnuts, fold them into the batter at this point. This adds a lovely crunch to your pancakes.
Preheat your non-stick skillet or griddle over medium heat. Lightly coat the surface with olive oil or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes on the other side until golden brown.
Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter. Serve your Banana Nut Pancakes warm, topped with extra walnuts, sliced bananas, or a drizzle of maple syrup if desired.
