Banana Walnut Pancakes
Servings and Ingredients
|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|
- 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.
281 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 1mg
- Sodium: 475mg
- Total Carbohydrates: 40g
- Protein: 9g
Vitamin A 12%
Vitamin C 4%
ConAgra Foods, Hy-Vee Seasons Spring 2011.