Fluffy Banana Walnut Pancakes

Fluffy Banana Walnut Pancakes

DESCRIPTION

These pancakes get their light and airy texture from beaten egg whites and great flavor from walnuts and bananas. Skip the butter and top with a maple flavored walnut cream instead.

Total Time
45 Mins
Serves
5
Serving Size
2 pancakes, 1 tablespoon walnut cream
Meal
Breakfast Brunch

Total Time

Prep Time
20 Mins
Cook Time
25 Mins
Total Time
45 Mins

Nutrition

Calories
350 cal
Total Fat
20 g
Saturated Fat
6 g
Polyunsaturated Fat
8.864 g
Monounsaturated Fat
3.629 g
Cholesterol
20 mg
Sodium
360 mg
Carbohydrates
37 g
Dietary Fiber
3 g
Total Sugars
13 g
Protein
9 g
Vitamin D
0 mcg
Calcium
160 mg
Iron
2 mg
Potassium
280 mg

Ingredients

Maple Walnut Cream

  • 1/2 cup California walnuts

  • 1/4 cup water

  • 1 tablespoon pure maple syrup

  • 1/4 teaspoon cinnamon

Pancakes

  • 1 medium-size very ripe banana

  • 3/4 cup milk

  • 2 tablespoons melted butter, plus additional tablespoon for skillet

  • 1/3 cup liquid egg whites

  • 1 cup flour

  • 2 tablespoons sugar

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/3 cup chopped California walnuts

Preparation

  1. To prepare Maple Walnut Cream, place all ingredients in a small food processor and process until light and fluffy.

  2. Mash banana with a fork in a large bowl and stir in milk and melted butter. Stir together dry ingredients in a medium bowl and stir into banana mixture, being careful to not overmix. (A few small lumps are ok.)

  3. Beat egg whites until stiff peaks form in a medium bowl. Working in 3 batches, lightly fold into batter, folding just until egg whites are incorporated.

  4. Coat a very large skillet with 1/2 tablespoon melted butter or nonstick cooking spray and set over medium-low heat. Scoop about 1/4 cup batter into skillet for each pancake. Cook until very bubbly on the surface, then turn and cook for 30 seconds more.

  5. Serve immediately with Maple Walnut Cream.