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Egg Beaters Recipe: Banana Walnut Pancakes

The following is a post sponsored by Egg Beaters. For our sponsored post policy, click here.


Whether it’s a leisurely breakfast on a Saturday morning or brinner on a weeknight, it’s hard not to love pancakes. And this recipe for light, fluffy and sweet Banana Walnut Pancakes is so delicious and easy to make. It takes just 35 minutes to whip up this recipe, and it makes four 3-pancake servings. Made with real bananas, crunchy walnuts and Egg Beaters 100% Egg Whites (our favorite low-cal protein!), it’s healthy, too. Enjoy!

Banana Walnut Pancakes Recipe

1 c Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
2 tbsp granulated sugar
1 tbsp baking powder
1 c fat-free milk
1 medium ripe banana, mashed (1 med = about 1/2 cup)
1/4 c Egg Beaters® Original or Egg Beaters® 100% Egg Whites
2 tbsp Fleischmann’s® Original-stick, melted
1/4 c chopped walnuts, toasted
PAM® Original No-Stick Cooking Spray
Sliced banana, cinnamon and honey, optional

1. Combine flour, sugar and baking powder in medium bowl; set aside. Mix milk, mashed banana, Egg Beaters and Fleischmann’s in separate bowl until well blended. Add to flour mixture; stir just until blended. (Do not overmix. Batter should still be slightly lumpy.) Let stand 10 minutes. Stir in chopped walnuts.

2. Spray large skillet with cooking spray; heat over medium heat. Ladle batter into skillet, using a scant 1/4 cup of batter for each pancake. Cook until bubbles form on top; turn and cook 2 minutes, or until golden brown. Repeat with remaining batter.

3. Serve topped with more sliced banana, cinnamon and honey, if desired.

Nutritional Information
4 servings (3 pancakes each) Calories 283; Total Fat 10g (Saturated Fat 2 g); Cholesterol 1 mg; Sodium 475 mg; Carbohydrate 40 g; (Dietary Fiber 3 g, Sugars 14 g); Protein 9 g; Percent Daily Values based on a 2,000 calorie diet: Vitamin A 12%; Vitamin C 4%; Calcium 29%; Iron 9%

Cook’s Tips
Toasting walnuts adds to their taste and texture. To have these on hand, buy a large bag and toast all at once. Spread evenly on baking sheet. Toast about 10 minutes in a 350°F preheated oven or until fragrant and golden brown. Cool; place in a resealable plastic bag. Store in freezer.

They sound and look great, right? You can actually use Egg Beaters 100% Egg Whites for pretty much any recipe that calls for eggs for a protein-power punch that is lower calorie and lower fat than regular eggs. Totally versatile! (And just one of the things we’re talking about on Twitter with the hashtag #EBProteinPower.)

Do you like your pancakes a little fruity like this Banana Walnut Pancakes recipe calls for or do you like yours plain? Tell us in the comments! —Jenn

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!


1 Comment
  1. D says:

    This sounds delicious especially today when I’m craving carbs

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