Banana Pecan Pancakes Served With Berries

Submitted by bluemoon downunder

"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."

 

• Ready In: 25mins
• Ingredients: 15
• Yields: 10 pancakes
• Serves: 6

ingredients

• 1 1⁄4 cups all-purpose flour
• 1 tablespoon brown sugar
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla essence
• 1 teaspoon orange zest, freshly grated
• 1⁄8 teaspoon salt
• 1 1⁄4 cups 1% fat buttermilk or 1 1/4 cups soymilk
• 1 large egg, lightly beaten
• 1 tablespoon canola oil
• 1 cup banana, must be ripe, chopped (about 2 bananas)
• 2 tablespoons pecans, chopped and toasted
• cooking spray
• 1 1 cup blackberries (for topping) or 1 cup blueberries (for topping)

directions

1. In a medium-large mixing bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon and salt.
2. Blend together until all the ingredients are well combined.
3. In a large mixing bowl, combine buttermilk, egg, vanilla essence, orange zest and oil. Mix until all the ingredients are well combined.
4. Gently fold the flour mixture into the buttermilk/egg mixture, stirring until completely but only just combined.
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. Spray a large non-stick pan with oil, and place over a medium-high heat.
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. 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. 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. 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.

Reviews

[whtbxrmom]

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.

 

[YungB]

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.

 

[Karen=^..^=]

Loved everything about these! The orange zest, pecans, brown sugar...yum! I made mine using 1/4 measuring cup so they were easier to flip. This recipe will now battle with Banana Bread when I have ripe bananas to use up! Thanks for sharing!

 

[WiGal]

We love banana bread so naturally we loved this. Company quality! And so healthy, too. We served ours with maple syrup otherwise made as posted using soy milk. Thanks bluemoon downunder for posting. Made for 1-2-3 Hit Wonders!

 

[Shelby Jo]

I'd never made any kid of pancakes besides plain old regular pancakes or blueberry ones. It was fun to try something new. I think next time I'd cut back to a little less banana...but I did just use 2 and didn't measure it out so maybe mine were too big. I liked the pecans...it was a nice touch. I didnt' have any fresh berries so I just topped it with some thawed frozen raspberries. I had leftovers so I'm going to freeze them and am looking forward to having these for breakfast again later this week! Thanks for posting.