Tuesday, October 18, 2011

Banana Pecan Pancakes

Sometimes dinner just calls for pancakes and bacon. It's a menu that is painless yet indulgent and when you happen to have ripe bananas on hand, a little bit of the guilt is replaced with the comforting component of offering a fruit serving in lieu of a vegetable, right? But breakfast or dinner, these cakes are tender, fluffy and lovely! The only thing missing was a cup of coffee..

Banana Pecan Pancakes

1 cup all-purpose flour
1/3 cup old-fashioned oats
1 tablespoon baking powder
Dash salt
1/3 cup pecan pieces
2 ripe bananas
1 egg
1-1/4 cups buttermilk
2 tablespoons maple syrup
2 tablespoons butter, melted
Additional maple syrup

In a large bowl, combine the flour, oats, baking powder and salt. Add pecans and set aside. In another bowl, mash bananas with a fork. Whisk in the egg, buttermilk, syrup and butter. Stir into dry ingredients just until moistened. Let rest for 10 minutes.

Drop by 1/3 cupfuls onto a greased hot griddle. Cook for about 2 minutes or until bubbles form on tops. Flip and cook for 2-3 minutes or until bottoms are golden and centers are cooked through. Serve with syrup. Yield: 8 good-sized pancakes.


  1. YUM!!! Definitely going to try these!

  2. They were lovely - and don't forget, if you don't have buttermilk, just add about a tablespoon lemon juice to the milk and let it stand while you combine the dry ingredients. No need to make a special trip for it!