A successful pancake experiment

Of course the key to any pancake recipe starts with getting the right mix. Since E, is gluten free, we can't make this stuff from scratch. Bob's Red Mill has an excellent mix that doesn't make me miss traditional pancakes at all. It may not be quite as fluffy, but the taste is excellent. The key is also what you add to the pancakes.
Yesterday I tried adding chopped banana and chopped walnuts. The result was pretty much what tasted like a banana nut muffin. The cooked banana really serves to sweeten the entire mixture, while the nuts, obviously, add a nice crunch. I topped mine with pure maple syrup. E, doesn't love the maple syrup the way I do, so I covered hers with a little Nutella. THe pancake was warm enough that it softened up the normally pretty sticky substance, and it spread easily.
Paired with this, was of course, the mimosa. A festive morning cocktail if there ever was one.