Ingredients for Banana Pecan Buttermilk Pancakes
- 3/4 cup pecans
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground flaxseed
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 cup 2% low-fat milk
- 1 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 2 medium ripe bananas
- maple syrup, for serving
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How to Make Banana Pecan Buttermilk Pancakes
- Finely grind 1/2 cup pecans in a food processor or finely chop them.
- Coarsely chop the remaining 1/4 cup pecans and set aside.
- 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.
- Whisk the dry ingredients until thoroughly combined.
- 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.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the reserved 1/4 cup coarsely chopped pecans.
- Heat a large skillet or griddle over medium heat. Lightly butter the surface.
- Pour 1/4 cup of batter onto the hot skillet for each pancake. Keep the surface well-buttered to prevent sticking.
- Arrange 5-6 thin banana slices on top of each pancake.
- Cook until bubbles start to form on the surface and the edges look set (about 2-3 minutes).
- Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve immediately, garnished with extra banana slices, chopped pecans, and a generous drizzle of real maple syrup.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
24g
Fat
12g
Carbs
6g
