Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.

In a separate bowl, mash together the bananas with the milk, egg and melted butter.

Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.

Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly's Notes.)

In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they're no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream.

The true indication for when to flip a pancake is when tiny bubbles appear in the center. Flip it any sooner and you'll be left with a runny mess!

A fish spatula is my go-to gadget for flipping pancakes since it is small and flexible enough to easily maneuver in a pan.

There's no need to waste an entire pancake's worth of batter to determine if you oil is hot enough. Instead, simply add a tiny drop of batter to the pre-heated pan. It should sizzle immediately, otherwise your pan is not hot enough and the pancakes will become sponges soaking up any and all oil.

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