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Banana Pecan Pancakes

Healthycooking's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Brown sugar 1 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  1% cottage cheese/Soured milk 1 1⁄4 Cup (20 tbs)
  Egg 1 Large, lightly beaten
  Canola oil 1 Tablespoon
  Ripe bananas 2 , chopped to make 1 cup
  Chopped toasted pecans 2 Tablespoon
Directions

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Using a whisk, blend together so the dry ingredients are uniformly distributed.
In a small bowl, combine the milk, egg, and oil.
Mix well and add to the flour mixture, stirring until just combined.
Fold in the bananas and pecans.
The batter will appear lumpy.
Coat a large no-stick skillet or griddle with no-stick spray.
Set over medium-high heat until hot.
Pour out approximately 1/3 cup batter per pancake.
When bubbles appear on top and the edges are barely dry, turn the pancakes and finish cooking.
The pancakes are done if the center springs back when touched.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Blending
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 417 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 108.6 mg36.2%

Sodium 843.2 mg35.1%

Total Carbohydrates 60 g19.9%

Dietary Fiber 4.4 g17.5%

Sugars 25.8 g

Protein 16 g31.7%

Vitamin A 4.6% Vitamin C 17.4%

Calcium 16.3% Iron 12.9%

*Based on a 2000 Calorie diet

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Banana Pecan Pancakes Recipe