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    You are in: Home / Recipes / Banana Pecan Whole Wheat Pancakes Recipe
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    Banana Pecan Whole Wheat Pancakes

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 11, 2009

      Very thick and fluffy pancakes. I used soy milk instead of the milk and applesauce instead of the egg, also brown sugar instead of white sugar. I forgot the butter/oil but they were still excellent without. I used chopped walnuts as I had this on hand, the only thing I would possibly change is to add some vanilla and cinnamon to the next batch and I may try buttermilk or soured milk (put a tbsp. of lemon juice in a measuring cup and fill with milk and let sit for about 10 minutes)in the next batch. Great recipe, thanks for sharing! Update: made these with 1/4 applesauce and walnuts, about 1/2-1 tsp vanilla and cinnamon, they rocked! This is how I will make them from now on.

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    • on August 29, 2011

      Hubby & I BOTH loved this recipe!! I liked the idea of using banana slices, not mashed banana! I cut the recipe by a third & added a few tbsp of oats for texture/nutrition. I used skim milk but used low fat buttermilk for my hubby, who loves that--plus I only used 1/2 tsp baking powder (I cut the recipe into a third) & they were still nice & fluffy. Also added some cinnamon--yum! I used walnuts like another reviewer. I would advise laying the banana slices away from the edges of the pancakes; makes flipping easier--and to wait a good few minutes to let the insides cook b/c the bananas will get nice & browned up. If you try to remove the pancakes too soon the bananas will still be kinda mushy & will make things a little messy :-). The directions were great, tho--and really helpful. Thank you for sharing this wonderful recipe!

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    • on February 22, 2010

      What fantastic pancakes!!! I didnt add the nuts or butter but oh my goodness, they turned out so fluffy and delicious!! My 4 year old ate 2 1/2 pancakes by herself!!

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    • on October 31, 2009

      This is a great recipe! My kids torn them up! I used honey instead of sugar. I also added more milk and a little water (maybe a cup and a fourth of milk and 2 tbl spoons of water) so that the pancakes would be a little thinner. I made about 10 to 12 pancakes. I also put cream cheese and honey between two pancakes to make stuffed pancakes when I served them! They were delicious!

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    • on December 30, 2005

      Truly delicious pancakes, BakinAngel.Perfect for that special occasion. They'll never know it's whole wheat.

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    Nutritional Facts for Banana Pecan Whole Wheat Pancakes

    Serving Size: 1 (214 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 458.9
     
    Calories from Fat 237
    51%
    Total Fat 26.4 g
    40%
    Saturated Fat 8.5 g
    42%
    Cholesterol 93.7 mg
    31%
    Sodium 883.0 mg
    36%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 7.0 g
    28%
    Sugars 9.9 g
    39%
    Protein 12.2 g
    24%

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