Ginger Pancake with Banana-Walnut Topping

Breakfast fans will go bananas over these delish pancakes. Serve them for dessert or as the main attraction at a Sunday brunch.

from Fight Back with Food
Ginger Pancake with Banana-Walnut Topping

 

Ingredients

  • 1/3 cup walnuts
  • 1/2 cup flour
  • 1/2 cup low-fat (1%) milk
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon light olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon butter, melted
  • 2 teaspoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup finely chopped crystallized ginger (2 ounces)
  • 1/4 cup fresh lime juice
  • 2 tablespoons packed light brown sugar
  • 3 bananas, thinly sliced

    How to make it 

  • 1

    Preheat the oven to 350°F. Toast the walnuts for 5 minutes, or until crisp and fragrant. When the walnuts are cool enough to handle, coarsely chop.

  • 2

    Increase the oven temperature to 425°F. Lightly oil a 10-inch nonstick skillet and place it in the oven.

  • 3

    In a large bowl, stir together the flour, milk, whole egg, egg white, oil, butter, granulated sugar, vanilla, and salt until well combined. Stir in the ginger.

  • 4

    Pour the batter into the hot pan, return the pan to the oven, and bake for 12 to 15 minutes, or until the pancake has puffed and is golden brown.

  • 5

    Meanwhile, in a large skillet, combine the lime juice and brown sugar, and cook over medium heat until the sugar has melted. Add the sliced bananas and cook for 3 minutes, or until the bananas have softened. Stir in the walnuts.

  • 6

    To serve, cut the pancake into wedges and top with the banana-walnut mixture.

Nutritional Information(per serving)

  • Calories: 402
  • Fat: 15
  • Cholesterol: 62mg
  • Sodium: 238mg
  • Carbs: 63g
  • Protein: 7g
  • Fiber: 2.9g
  • Your Comments

    • Anonymous

      Yuck!