Banana Walnut pancakes

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 100.9
  • Total Fat: 2.6 g
  • Cholesterol: 30.9 mg
  • Sodium: 259.5 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.2 g

View full nutritional breakdown of Banana Walnut pancakes calories by ingredient
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Whole wheat pancakes with bananas and walnuts Whole wheat pancakes with bananas and walnuts
Number of Servings: 14


    1.5 cups whole wheat flour
    1/3 cup cornmeal
    1 1/2 cups milk
    1 tbsp sugar
    2 tsp baking powder
    1 tsp salt
    1 tsp vanilla extract
    1 tsp cinnamon
    1 banana mashed or diced
    1/4 cup walnuts
    2 eggs


Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).

Fold in banana and walnuts.

Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through. Lower heat if pancakes brown too quickly and insides arenít set.

Number of Servings: 14

Recipe submitted by SparkPeople user HANNABANANA4511.

TAGS:  Snacks |

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