Banana Pecan Whole Wheat Pancakes

READY IN: 25mins
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.

Ingredients Nutrition

Directions

  1. Beat egg until it's fluffy.
  2. Stir in milk and butter.
  3. Stir in flour, sugar, baking powder and salt.
  4. Melt butter in frying pan at high heat.
  5. Pour batter into frying pan, reduce heat to medium.
  6. Wait about 20 seconds, then lay slices of banana on pancake. Then sprinkle pecans into them. (should cook in a minute of two).
  7. Flip it over to cook the other side (this side cooks faster).
  8. Repeat until batter is finished.

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