Banana Bread Pancakes with Toasted Pecans
This Sunday, I bring you Banana Bread Pancakes with Toasted Pecans. Pancake Sunday breakfast, but a family affair, nonetheless. This is a new recipe for us and I have to say we are all in love with these pancakes.
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk or make your own
- 2 large eggs
- 6 tablespoons butter melted
- 1 teaspoon vanilla
- 2 very ripe medium bananas about 12 to 14 ounces
- 1 cups pecans toasted lightly and chopped
- Softened butter for cooking the pancakes
Instructions
- In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla.
- Whisk the dry ingredients into the liquid until combined well.
- Smash the banana and add it to the batter along with the pecans.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.
- Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute
Nutrition
Serving: 1 | Calories: 739cal | Carbohydrates: 82g | Protein: 15g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 955mg | Sugar: 25g | Fiber: 6g | Calcium: 298mg | Iron: 4mg