Banana Walnut Pancakes


Banana Walnut Pancakes

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    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
    1medium 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


    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.