Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Banana Pecan Pancakes Served With Berries Recipe
    Lost? Site Map

    Banana Pecan Pancakes Served With Berries

    Banana Pecan Pancakes Served With Berries. Photo by WiGal

    1/2 Photos of Banana Pecan Pancakes Served With Berries

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    bluemoon downunder's Note:

    Delicious, moist, potassium-rich banana and pecan pancakes with a blend of cinnamon, vanilla and orange. A healthy flavoursome choice for breakfast, brunch or supper, topped with raspberries, strawberries, blackberries or blueberries or with Dancer^'s Banana Lemon Sauce for Pancakes #80841. And if you've never made pancakes before, don't be intimidated: give them a go! I've tried to provide very full instructions for those who haven't yet ventured into the wonderful world of pancakes. Experienced pancake-makers: please just ignore that extra detail in the instructions. You probably don't need any instructions anyway! Adapted from a recipe on an "All-Day Energy" recipe card from Rodale.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Serves: 6

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      In a medium-large mixing bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt.
    2. 2
      Blend together until all the ingredients are well combined.
    3. 3
      In a large mixing bowl, combine buttermilk, egg, vanilla essence, orange zest and oil. Mix until all the ingredients are well combined.
    4. 4
      Gently fold the flour mixture into the buttermilk/egg mixture, stirring until completely but only just combined.
    5. 5
      Gently fold in the bananas and pecans until completely but only just combined. The batter will be lumpy. Lumpy is normal: don't worry about it. And don't stir any more!
    6. 6
      Spray a large non-stick pan with oil, and place over a medium-high heat.
    7. 7
      Pour in 1/3 cup of the batter for each pancake. (see Chef's Note below) Depending on the size of your pan, you may have to cook the pancakes in two (or even three) batches. While completing the pancakes, keep the cooked pancakes warm on the serving dish covered with aluminium foil.
    8. 8
      When the pancakes are bubbling in the centre and beginning to firm at the edges, they are nearly ready to turn. If you have not made pancakes before, wait a few more moments, about 15 seconds, then turn the pancakes with an egg slide (a non-stick-friendly one if you are using a non-stick pan) and finish cooking. The pancakes will take 2-3 minutes each side to cook. The pancakes are done if the centre is springy when touched.
    9. 9
      Serve the pancakes on individual plates with berries on top, or serve the pancakes and berries on separate serving dishes. Or serve with Dancer^'s Banana Lemon Sauce for Pancakes #80841.
    10. 10
      Chef's Note: If you have not made pancakes before, make them a little smaller the first time, perhaps 1/4 cup amounts for each pancake, so that they are easier to turn, but remember that they will then also cook a little faster.

    Ratings & Reviews:

    • on October 07, 2012

      45

      I left the nuts out and put them on the table with other toppings. That way I didn't have to worry about possible allergies. We had a topping bar with bowls of all different kinds of fresh fruit, nuts and real maple syrup. They turned out well. Thanks for a yummy meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2010

      55

    • on November 13, 2009

      55

      EXCELLENT!!! My family absolutely adored it. The ingredients seem long but come together rather quickly. I served with real maple syrup that I warmed up with the blueberries. They are light, soft, tender and the flavor is out of this world delicious..SO good!! This would be good for special occasion breakfast since they are very special. Thanks for sharing the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for Banana Pecan Pancakes Served With Berries

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 223.9
     
    Calories from Fat 67
    29%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 33.0 mg
    11%
    Sodium 250.6 mg
    10%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 3.2 g
    12%
    Sugars 8.9 g
    35%
    Protein 6.3 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites