Recipe
Breakfast
Banana Walnut Pancakes
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Author
Hy-Vee Test Kitchen
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Description
Bananas and walnuts are a classic combination, making a tasty pancake!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Eagle Mills All-Purpose Unbleached Flour with Ultragrain | ||
| 2 tbsp. granulated sugar | ||
| 1 tbsp. baking powder | ||
| 1 c. fat free milk | ||
| 1 medium ripe banana, mashed (1 med = about 1/2 cup) | ||
| ¼ c. Egg Beaters Original or Egg Beaters 100% Liquid Egg Whites | ||
| 2 tbsp. Fleischmann's Original-stick, melted | ||
| ¼ c. chopped walnuts, toasted* | ||
| Pam original no-stick cooking spray | ||
| Sliced banana, cinnamon and honey, optional |
Things To Grab
Directions
- 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.
Nutrition facts
Servings
281 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 1mg
- Sodium: 475mg
- Total Carbohydrates: 40g
- Protein: 9g
Daily Values
0%
Vitamin A 12%
0%
Vitamin C 4%
0%
Iron 9%
0%
Calcium 29%
Recipe Source:
ConAgra Foods, Hy-Vee Seasons Spring 2011.