Recipes
- Banana Walnut Pancakes with Fresh Fruit Medley
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- Submitted By: Mega Menu
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Want fresh hot delicious pancakes in half the time? Make the batter the night before!
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- Servings: 4
- Prep Time: 15m
- Cook Time: 3m
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- Vegetarian Quick
- Ingredients
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1 each: large ripe mango and papaya (or 3 cups berries, such as blueberries, blackberries, raspberries, strawberries or sliced bananas)
1 1/2 cups all purpose flour
2 Tbsps granulated sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 cup mashed, ripe banana (about 1 medium)
1 1/3 cups nonfat milk
1 egg
1/2 cup chopped California walnuts
Maple syrup or honey (optional)
Oil for the griddle or skillet
- Directions
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- Peel mango then slice fruit from pit; cut into 1/2-inch chunks. Peel and halve the papaya then scrape out the seeds; cut it into 1/2-inch chunks; toss with the mango and set aside. If using berries, rinse and pat dry with paper towels; slice strawberriesand set aside to top pancakes.
- In medium bowl, mix together flour, sugar, baking powder and salt. In a large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.
- Heat griddle or skillet, preferably nonstick, until medium hot (a few drops of water sprinkled on it will sputter before evaporating). Brush with a little oil. Spoon the batter onto the griddle, using about 1/4 cup per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer or until golden brown. Keep pancakes warm in low heat oven.
- Serve pancakes hot with prepared fruit and drizzle with maple syrup or honey, if desired. Serves 4.
Nutrition
- Calories: 428
- Total Fat: 12 g
- Saturated Fat: 1.5 g
- Monounsaturated Fat: 2 g
- Polyunsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Cholesterol: 55 mg
- Sodium: 382 mg
- Total Carbohydrate: 71 g
- Dietary Fiber: 5.5 g
- Protein: 12 g
