Banana Pecan Pancakes Served With Berries

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: 25 mins
• Serves: 6
• Yields: 10 pancakes

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  cup raspberries (for topping) or 1  cup strawberries (for topping) or 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.