Pancakes with Walnuts and Bananas

This has become one of my favorite breakfasts!

For the pancakes, take your favorite pancake recipe and substitute butternut or carrot puree for the oil and egg. For example, if the recipe calls for 1 egg and 1/4 cup oil, use 1/2 of puree (a large egg equals about 1/4 cup). When you pour the batter on the griddle, it is helpful to spread the batter out a little with a fork - if the pancakes are too thick, they won't cook in the middle.

I like to make a big batch of pancakes and stick them in a ziploc in the fridge. Then each morning, while my pancakes are in the toaster, I slice a banana and break up some walnuts onto my plate. Lay the pancakes on top and drizzle on just a little bit of real maple syrup (remember, you'll have some sweetness from the banana).

YUM!