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.
Ingredients
Maple Walnut Cream
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1/2 cup California walnuts
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1/4 cup water
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1 tablespoon pure maple syrup
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1/4 teaspoon cinnamon
Pancakes
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1 medium-size very ripe banana
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3/4 cup milk
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2 tablespoons melted butter, plus additional tablespoon for skillet
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1/3 cup liquid egg whites
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1 cup flour
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2 tablespoons sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1/3 cup chopped California walnuts
PREPARATION
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To prepare Maple Walnut Cream, place all ingredients in a small food processor and process until light and fluffy.
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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.)
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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.
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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.
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Serve immediately with Maple Walnut Cream.
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