What a great way to start the day than with this healthy and yummy take on pancakes! The pancakes are super moist and the pecans add a nice crunch.
2 bananas chopped into small pieces
1/2 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
Dash of nutmeg
2 cups of lite coconut milk or regular milk
1/3 cup of chopped pecans
2 cups of flour
1 banana chopped splashed with lemon juiceÂ so that banana does not get black
Additional chopped pecans
In a medium sized mixing bowl, mix together bananas, eggs, sugar, baking soda, baking powder, dash of nutmeg, coconut milk or regular milkÂ and pecans. Once fluffy, add flour a cup at a time. Mix until combined. Do not over mix or it will result in tough pancakes. Test griddle/skillet by sprinkling a drop of water to make sure it is hot enough. It should sizzle and that means the griddle/skillet is hot enough. Ladle appropriate amount of dough onto griddle/skillet, about six inches in diameter. Wait for inverted bubbles to appear on pancakes. Check the underside and then flip. Remove once second side is golden brown. Garnish with sliced bananas and/or chopped pecans. Yield: About 14 good sized pancakes, depending on amount of dough used for each pancake.
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