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Banana Walnut PancakesLight and fluffy pancakes made with ripe bananas and crunchy walnuts for a good-for-you start to your day Recipe Rating  26 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 35 minutes Servings: Makes 4 servings (3 pancakes each)
| Ingredients |
- 1 cup Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 cup fat free milk
- 1 medium ripe banana, mashed (1 med = about 1/2 cup)
- 1/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
- 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
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 | 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.
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| Cook's Tips | - 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.
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Nutrition Facts Amount per Serving Calories 281 % Daily Value* Total fat 16% 10 g Saturated fat 8% 2 g Cholesterol 0% 1 MG Sodium 20% 475 MG Carbohydrate 13% 40 g Dietary fiber 13% 3 g Sugars 1% 14 g Protein 18% 9 g Vitamin A 12% Vitamin C 4% Calcium 29% Iron 9% * Percent Daily Values are based on a 2,000 calorie diet
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