Zutaten für Banana Nut Pancakes
- Egg Whites
- Sugar
- Canola Oil
- Bisquick Heart Smart Mix
- Cinnamon
- 1/2 cup Skim Milk
- 1/2 cup chopped pecans
- 2 ripe bananas, mashed
- Cooking Spray, for lightly greasing
- Vanilla Extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon melted unsalted butter
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Zubereitung von Banana Nut Pancakes
- Preheat your non-stick skillet over medium heat while preparing the batter.
- In a large bowl, mash 2 ripe bananas with a fork until mostly smooth.
- Add 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the mashed bananas. Gently whisk to combine.
- In a separate bowl, whisk together 1 large egg, 1/2 cup milk (dairy or non-dairy), and 1 tablespoon melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Stir in 1/2 cup chopped pecans.
- Lightly spray the preheated skillet with cooking spray.
- Pour 1/4 cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately with butter, syrup, your favorite jam, extra sliced bananas and/or chopped nuts.
- Optional: Freeze cooked pancakes for a quick breakfast on the go. Reheat in a toaster or microwave.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
61g
Fat
9g
Carbs
11g
