In a medium bowl, whisk together the flour, baking powder and salt.

In a separate bowl, whisk together the milk, melted butter (or oil) and egg until combined.

Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not over mix.

Fold in the blueberries, banana and walnuts until evenly distributed throughout the batter.

Heat a large non-stick skillet over medium heat. Grease the pan with butter or vegetable oil, if desired.

Drop about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges start to look slightly dry, about 2 minutes per side.

Serve the pancakes warm with maple syrup, extra banana slices and a sprinkling of icing sugar, if desired. Enjoy!