With the addition of fresh bananas and toasted walnuts, these hot cakes are delicious and healthy without butter and syrup.

servings per recipe: 4

fat per serving: 5g

calories per serving: 284

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tablespoon packed, golden brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups low-fat buttermilk
• 1/4 cup egg substitute
• 1 teaspoon vegetable oil
• 1 cup chopped, ripe bananas (about 2 bananas)
• 2 tablespoons chopped, toasted walnuts

Preparation

• mix flour, brown sugar, baking powder, baking soda, and salt
• in separate bowl, mix buttermilk, egg substitute, and oil. Stir into flour mixture
• fold in bananas and walnuts
• preheat oven to 200 degrees F. Coat nonstick skillet with cooking spray and place over medium heat for 3 minutes, until hot
• for each hot cake, ladle about 1/4 cup of batter into skillet. Cook until bubbles appear on top and edges are barely dry
• turn hot cakes and cook about 1 minute, or until center springs back when touched
• transfer to warm plate and keep warm in oven. Repeat with remaining batter, coating skillet with cooking spray as needed
• makes 8 hot cakes