Toes in the Sand

Whole Wheat Pancakes with Bananas and Pecans

Posted on: 10/13/2009

This is one of my family’s favorite pancakes recipes. This is the mone that they request when we are going to be gone awhile. This sticks to your ribs and is ooohh so yummy. I wish that I had pictures, but alas my kiddos ate them too fast. I found this recipe on epicurious.com. Here are the changes that I have made: I use flax seed instead of eggs, soy milk (I have a chld sensitive to dairy), I chop up the pecans, use more bananas and I cook them on my non-stick griddle. 🙂

Whole Wheat Pancakes with Bananas and Pecans

1 1/4 cups whole wheat flour
3/4 cup unbleached all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted, plus more for frying and serving

3 large bananas (about), peeled, cut into 1/4-inch-thick rounds
1 cup (about) pecan halves
Pure maple syrup

preparation

Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.

Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.

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1 Response to "Whole Wheat Pancakes with Bananas and Pecans"

These sound really good. I will have to try them.

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