You’ll want seconds of this filling pork soup, which is affordable to prepare. If preferred, serve with bread.
Prep Time: | 20 mins |
Cook Time: | 10 mins |
Total Time: | 30 mins |
Servings: | 8 |
Yield: | 8 servings |
Ingredients
- 1 ½ cups whole wheat flour
- 1 ¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 ½ cups milk
- 2 large eggs, separated, divided
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 medium bananas, thinly sliced
- ½ cup chopped walnuts
- 1 teaspoon vegetable oil, or as needed
Instructions
- Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
- Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
- Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
Nutrition Facts
Calories | 255 kcal |
Carbohydrate | 31 g |
Cholesterol | 62 mg |
Dietary Fiber | 4 g |
Protein | 8 g |
Saturated Fat | 4 g |
Sodium | 436 mg |
Sugars | 11 g |
Fat | 12 g |
Unsaturated Fat | 0 g |
Reviews
Delicious and the work put into hand beating the egg white was worth it, to fluff the pancakes. The banana, nutmeg, ginger, and honey give the pancake a pleasant taste.