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Banana Pecan Pancakes

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These Banana Pecan Pancakes are a yummy snack ! Try out these Banana Pecan pancakes for your family this eveing and tell me if you like them !
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Brown sugar 1 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Low fat buttermilk/Soured milk 1 3⁄4 Cup (28 tbs)
  Egg 1 Large, lightly beaten
  Canola oil 1 Tablespoon
  Chopped toasted pecans 2 Tablespoon
  Ripe bananas 2 , chopped (1 Cup)

In a large bowl, combine the flour, sugar, baking powder, baking soda, cin namon, 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 pecans and bananas.
The batter will appear lumpy.
Coat a large nonstick skillet or griddle with nonstick spray.
Set over medium high heat until hot.
Pour out approximately 1/3 cup batter per pan cake.
When bubbles appear on top and the edges are barely dry, turn the pancakes and finish cooking.
Pancakes are done if the center springs back when touched.
Chef's Note: Soured skimmed milk can be substituted for buttermilk in almost any recipe.
To make soured milk, add 1 tablespoon lemon juice or vinegar to every 1 cup of skimmed milk and let stand for 10 minutes before using.
The milk will curdle and thicken slightly.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 133 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 21.1 mg7%

Sodium 167.1 mg7%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1.2 g4.8%

Sugars 4.8 g

Protein 3 g5.4%

Vitamin A 0.8% Vitamin C 3.5%

Calcium 2.6% Iron 5.7%

*Based on a 2000 Calorie diet

Banana Pecan Pancakes Recipe