Banana-Pecan Pancakes

by Daisy on 01/24/2009

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I’m contemplating a lawsuit against myself for failure to make these pancakes until now. All those wasted years . . .

Banana-Pecan Pancakes
makes about 15 4-inch pancakes

1 cup whole wheat flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1 tsp. cinnamon
1 cup mashed bananas (about 2 med-lg bananas)
1 cup milk
1 egg
2 T. oil, plus a little more for oiling the skillet
1/3 cup coarsely chopped or crumbled pecans, lightly toasted in a dry skillet

Combine flour, baking powder, salt and cinnamon.

In medium-sized mixing bowl, mash the bananas and add milk, egg, and 2 T. oil. Add the flour mixture and stir well to combine. Stir in the pecans.

Heat skillet on medium-low until a drop of water will begin to sizzle gently immediately upon contact. Oil lightly. Pour the batter by approx. 1/4 cupfuls onto the skillet. Turn when the tops begin to bubble and a peek underneath shows a nice, golden brown surface.

I serve these with nothing more than sliced bananas and a few more pecan pieces. A little butter. A spritz of lime or lemon juice.

P.S.: We’re accepting entries for a Giveaway until Jan. 27. See what it’s all about HERE.

{ 2 comments… read them below or add one }

a davison December 5, 2009 at 7:20 am

We love these pancakes. Make them once a week. Thanks for such an easy and tasty recipe.

Tomato Lady December 5, 2009 at 8:42 am

a davison–Thank you! I might have to make them myself this weekend. ..

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