Banana Walnut Pancakes


Banana Walnut Pancakes

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

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    Servings and Ingredients

    Serves 4
    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


      1. 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.
      2. 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.
      3. Serve topped with more sliced banana, cinnamon and honey, if desired.
      4. *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


      281 Calories per serving

      Amounts Per Serving

      • Total Fat: 10g
      • Cholesterol: 1mg
      • Sodium: 475mg
      • Total Carbohydrates: 40g
      • Protein: 9g

      Daily Values

      Vitamin A 12%
      Vitamin C 4%
      Iron 9%
      Calcium 29%

      Recipe Source:

      ConAgra Foods, Hy-Vee Seasons Spring 2011.