These sweet pancakes taste like your favorite banana-walnut bread, served warm from the skillet with fresh banana slices on top.
What You Need
Original recipe yields 6 servings
3/4 cup white whole wheat flour
3/4 cup old-fashioned or quick-cooking oats
1 Tbsp. sugar
2 tsp. CALUMET Baking Powder
2 large fully ripe banana s, divided
1 whole egg plus 1 egg white
1-1/2 cups fat-free milk
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup finely chopped PLANTERS Walnuts
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Let's Make It
Mix first 4 ingredients until blended.
Mash 1 banana in large bowl; whisk in egg, egg white, milk and sour cream. Add dry ingredients and nuts; mix well.
Ladle batter into hot skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Slice remaining banana; top pancakes with banana slices.
Substitute PLANTERS Pecans for the walnuts.
Serve with lite maple-flavored or pancake syrup.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.