In a large bowl, combine 3 cups flour, 2 tablespoons sugar, 3 teaspoons baking powder, 1 ½ teaspoons baking soda and 1 teaspoon salt. Set aside.
In a separate bowl, whisk 2 cups buttermilk, ½ cup almond milk, 3 eggs, 1 cup mashed bananas and ¼ cup melted butter. Set aside.
Put a medium sized pan on your stove over medium heat. You know it's ready when small amounts of water sprinkled over it sizzles and evaporates immediately.
At this point, you can pour your buttermilk mixture into your flour mixture and gently stir. Do not over do it - it doesn't have to be a smooth mixture. You want a coarse batter with bits of flour remaining.
Put a little oil or butter on your pan and start dropping your pancake mixture about ⅓ cup at a time. Cook about 3 minutes per side, or until bubbling and the edges are golden brown.
Serve warm topped with candied walnuts and maple syrup.
For the Candied Walnuts:
Prepare a baking sheet by lining it with parchment paper. Set aside.
Using a skillet over medium heat, stir all ingredients together until sugar is melted and all walnuts are coated (4-5 minutes). Make sure to stir constantly so your sugar doesn't burn.
Transfer mixture to your baking sheet and spread evenly so the walnuts don't stick together. Wait for the sugar to cool and harden (1-2 minutes) before serving.
You can substitute dairy milk for almond milk.
This recipe yields 12-16 pancakes, depending on how big you make them.
You can make the candied walnuts up to 3 days ahead - just store in an airtight container. No need to refrigerate.