My husband and I took a week long-vacation in mid-April. We drove down to North Carolina and Virginia to visit our friends. We enjoyed spending time with them, playing with their kids, and having fantastic breakfasts. At home, our breakfast is usually limited to bagels, cereals, and instant grits, but they served us a quiche with crab meat, healthy lime muffins, a breakfast casserole, and biscuits with country ham!! This totally inspired me to cook a breakfast, which requires more than toasting and microwaving. So one Saturday morning, I got up and made these fluffy pancakes. The combination of fresh bananas and roasted walnuts is just perfect! To make it soft, I whipped an egg white and folded into the batter at the end. I served it with warm maple butter, which made it a little more special.