Maple Walnut Cream:

  • 1/2 cup California walnut halves
  • 1/4 cup water
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon cinnamon


  • 1 medium-size very ripe banana
  • 3/4 cup milk
  • 2 tablespoons melted butter, plus additional tablespoon for skillet
  • 1/3 cup liquid egg whites
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup chopped California walnuts


  1. To prepare maple walnut cream, place all ingredients in a small food processor and process until light and fluffy.
  2. Mash banana with a fork in a large bowl and stir in milk and melted butter. Stir together dry ingredients in a medium bowl and stir into banana mixture, being careful to not over mix. (A few small lumps are ok.)
  3. Beat egg whites until stiff peaks form in a medium bowl. Working in 3 batches, lightly fold into batter, folding just until egg whites are incorporated.
  4. Coat a very large skillet with 1/2 tablespoon melted butter or non-stick cooking spray and set over medium-low heat, and scoop about 1/4 cup batter into skillet for each pancake.
  5. Cook until very bubbly on the surface, then turn and cook for 30 seconds more.
  6. Serve immediately with maple walnut cream.