Banana-Nut Pancakes Yum!

Vseward (Chef~V)'s Note:

I have my favorite Banana Nut Bread so why not make the same flavor piping hot in a pancake. TIP: I didn't have buttermilk so I added 2 Tbls of white vinegar to a measuring cup filled to the 2 cup line, let sit for 5 minutes and had buttermilk ready for this recipe.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 27 pancakes

• 2 eggs
• 2 cups Bisquick (use low-fat to reduce calories)
• 2 cups buttermilk (see tip above if you don't have buttermilk)
• 2 cups mashed very ripe bananas (4 medium)
• ¼ cup sugar (or packed brown sugar)
• ¼ cup vegetable oil
• 1 cup chopped pecans (I use Fisher Pecan Cookie Pieces)

Directions:

1. Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
2. Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
4. Serve with sliced strawberries and cream or your favorite sryup.