Bananas and walnuts are a classic combination, making a tasty pancake!

Banana Walnut Pancakes

Combine flour, sugar and baking powder in medium bowl; set aside. Mix milk, mashed banana, Egg Beaters and Fleischmann's in separate bowl until well blended. Add to flour mixture; stir just until blended. (Do not overmix. Batter should still be slightly lumpy.) Let stand 10 minutes. Stir in chopped walnuts.

Spray large skillet with cooking spray; heat over medium heat. Ladle batter into skillet, using a scant 1/4 cup of batter for each pancake. Cook until bubbles form on top; turn and cook 2 minutes, or until golden brown. Repeat with remaining batter.

Serve topped with more sliced banana, cinnamon and honey, if desired.

*Cook’s Tip: Toasting walnuts adds to their taste and texture. To have these on hand, buy a large bag and toast all at once. Spread evenly on baking sheet. Toast about 10 minutes in a 350 degrees preheated oven or until fragrant and golden brown. Cool; place in a resealable plastic bag. Store in freezer.