Banana Walnut Pancakes with Fresh Fruit Medley

Banana Walnut Pancakes with Fresh Fruit Medley (California Walnut/MCT)

Occasionally, serving breakfast for dinner can be a fun way to shake up your normal routine. Whether consumed in the morning or evening, breakfast foods often can be prepared and enjoyed quickly. In fact, each recipe featured this week can be prepared in 30 minutes or less, hence the emphasis on "fast" in breakfast.

Enjoy breakfast for dinner this week with a family meal of Banana Walnut Pancakes with Fresh Fruit Medley, Western Egg White Omelets and Watermelon Smoothies. Throughout the week, other recipes like Apple Bagel Sandwiches, Bacon Cheese Stromboli, Very Easy Fruit Salad and Roast Beef Hash and Eggs can be enjoyed day or night. Be sure to register at to add these and other recipes to your personalized family meal plan and shopping list.

"Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at our free online nutrition and meal-planning website, Meals Matter (, sponsored by Dairy Council of California.


Banana Walnut Pancakes with Fresh Fruit Medley

  • 1 each: large ripe mango and papaya (or 3 cups berries, such as blueberries, blackberries, raspberries, strawberries or sliced bananas)
  • 1 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoons baking powder
  • 1/4 teaspoons salt
  • 1/2 cup mashed, ripe banana (about 1 medium)
  • 1 1/3 cups nonfat milk
  • 1 egg
  • 1/2 cup chopped California walnuts
  • Maple syrup or honey (optional)
  • Oil for the griddle or skillet


Peel mango then slice fruit from pit; cut into 1/2-inch chunks. Peel and halve the papaya then scrape out the seeds; cut it into 1/2-inch chunks; toss with the mango and set aside. If using berries, rinse and pat dry with paper towels; slice strawberries and set aside to top pancakes.

In medium bowl, mix together flour, sugar, baking powder and salt. In a large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.

Heat griddle or skillet, preferably nonstick, until medium hot (a few drops of water sprinkled on it will sputter before evaporating). Brush with a little oil. Spoon the batter onto the griddle, using about 1/4 cup per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer or until golden brown. Keep pancakes warm in low heat oven.

Serve pancakes hot with prepared fruit and drizzle with maple syrup or honey, if desired.


Western Egg White Omelet

  • 1 tablespoon chopped green bell pepper
  • 1 tablespoon chopped scallion
  • 1 tablespoon Cchopped red bell pepper
  • 1/2 cup liquid egg substitute
  • 3 tablespoons shredded reduced-fat cheese


Lightly coat a medium skillet with cooking spray.

Saute the peppers and the scallions until they are tender-crisp.

Pour the egg substitute over the vegetables. When partially set, spread the cheese over half of the egg substitute and fold the omelet in half over the filling.