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
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.
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