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Banana Nut Pancakes

4.93 from 28 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

Cook Time: 10

Total Time: 20

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: 2pancakes, Calories: 146kcal, Carbohydrates: 22g, Protein: 7g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 2mg, Sodium: 209mg, Fiber: 3.1g, Sugar: 5g

- WW Points: 3

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