Banana Pecan Buttermilk Pancakes Recipe

Ingredients for Banana Pecan Buttermilk Pancakes

• 3/4 cup pecans
• Whole Wheat Flour
• All Purpose Flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Ground Flax Seeds
• 2 large eggs
• Unsalted Butter
• 2% Low Fat Milk
• 1 1/2 cups buttermilk (or 1 cup milk + 1 1/2 tsp white distilled vinegar, let sit 5 minutes)
• Pure Vanilla Extract
• 2-3 ripe bananas, thinly sliced

How to Make Banana Pecan Buttermilk Pancakes

1. Finely grind 1/2 cup pecans in a food processor or finely chop them.
2. Coarsely chop the remaining 1/4 cup pecans and set aside.
3. In a large bowl, combine the ground pecans, 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon flaxseed.
4. Whisk the dry ingredients until thoroughly combined.
5. In a separate bowl, whisk together 2 large eggs, 2 tablespoons melted butter, 1 cup milk, 1 1/2 cups buttermilk (see note in description if making your own), and 1 teaspoon vanilla extract until light and frothy.
6. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
7. Fold in the reserved 1/4 cup coarsely chopped pecans.
8. Heat a large skillet or griddle over medium heat. Lightly butter the surface.
9. Pour 1/4 cup of batter onto the hot skillet for each pancake. Keep the surface well-buttered to prevent sticking.
10. Arrange 5-6 thin banana slices on top of each pancake.
11. Cook until bubbles start to form on the surface and the edges look set (about 2-3 minutes).
12. Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
13. Serve immediately, garnished with extra banana slices, chopped pecans, and a generous drizzle of real maple syrup.