Banana Walnut Pancakes
Minutes Prep Time: 20
Minutes Total Time: 35
Servings: 4
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 35
Servings: 4
Difficulty: easy
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 cup fat free milk
1 ripe banana, mashed (1 med = about 1/2 cup)
1 egg
2 tablespoons Fleischmann's® Original-stick, melted
1/4 cup chopped walnuts, toasted
PAM® Original No-Stick Cooking Spray
Sliced banana, cinnamon and honey, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 297 mg | 30% |
Carbohydrate | 42 g | 14% |
Cholesterol | 48 mg | 16% |
Total Fat | 12 g | 18% |
Iron | 2 mg | 13% |
Calories | 298 kcal | 15% |
Sodium | 463 mg | 19% |
Protein | 8 g | 17% |
Saturated Fat | 2 g | 10% |
Sugars | 13 g | 1% |
Vitamin C | 3 mg | 4% |
Combine flour, sugar and baking powder in medium bowl; set aside. Mix milk, mashed banana, egg 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.
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°F preheated oven or until fragrant and golden brown. Cool; place in a resealable plastic bag. Store in freezer.
Banana Walnut Pancakes