Recipe by BakinAngel
Down in South Carolina, I ordered these fantastic Banana Pecan Buttermilk Pancakes. This isn't with buttermilk, but it's very easy and very yummy.
Top Review by Shannon Holmes
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.
- 1 large egg
- 1 cup whole wheat flour
- 1 cup milk
- 2 tablespoons butter (salted butter, melted)
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 banana (sliced thin)
- 1⁄2 cup pecans (chopped, big chunks of pecans)
Directions See How It's Made
- Beat egg until it's fluffy.
- Stir in milk and butter.
- Stir in flour, sugar, baking powder and salt.
- Melt butter in frying pan at high heat.
- Pour batter into frying pan, reduce heat to medium.
- Wait about 20 seconds, then lay slices of banana on pancake. Then sprinkle pecans into them. (should cook in a minute of two).
- Flip it over to cook the other side (this side cooks faster).
- Repeat until batter is finished.