Ginger Pancake with Banana-Walnut Topping

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Increase the oven temperature to 425°F. Lightly oil a 10-inch nonstick skillet and place it in the oven.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]To serve, cut the pancake into wedges and top with the banana-walnut mixture.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”402″ calories_fat=”” fat=”15″ sat_fat=”” choles=”62mg” sodium=”238mg” carbs=”63g” sugars=”” protein=”7g” fiber=”2.9g”]

Originally Published in Reader's Digest