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Banana Nut Pancakes
4.93
from
26
votes
Calling all banana lovers to these low fat, whole wheat banana nut pancakes, rich in potassium, fiber and flavor – tastes like banana nut bread in a pancake!
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Yield:
6
servings
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
1
cup
whole wheat flour
(or white whole wheat flour)
2
tsp
baking powder
1/4
tsp
salt
1/4
tsp
cinnamon
1
large banana
(very ripe, mashed)
1
cup
1% milk
3
large egg whites
2
tsp
oil
1
tsp
vanilla
2
tbsp
chopped walnuts
(optional)
olive oil or butter flavor cooking spray
Instructions
Mix all dry ingredients in a bowl. Beat the egg whites until fluffy.
Combine milk, oil, vanilla and mashed bananas in a bowl and mix until smooth. Add the egg whites and mix.
Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
Heat a large ninstick skillet on medium heat.
Spray with oil to lightly coat and pour 1/4 cup of pancake batter.
When the pancake starts to bubble and the edges begin to set, flip the pancakes.
Repeat with the remainder of the batter.
Notes
Makes about 3 cups of batter which yields 12 pancakes.
Pancake Variations:
Dairy Free Milk:
Swap milk for almond milk, or whatever milk you enjoy.
Spices:
Add a dash of nutmeg.
Nuts:
Sub pecans for walnuts, macadamia nuts or omit them if you prefer.
Toppings:
Top your pancakes with sliced bananas or strawberries, melted peanut butter, honey or maple syrup.
WITHOUT NUTS:
Calories: 129 • Fat: 2.5 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g
Nutrition
Serving:
2
pancakes
,
Calories:
146
kcal
,
Carbohydrates:
22
g
,
Protein:
7
g
,
Fat:
4
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
2
mg
,
Sodium:
209
mg
,
Fiber:
3.1
g
,
Sugar:
5
g
- WW Points:
3