Banana-Nut Pancakes Yum!

READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups Bisquick (use low-fat to reduce calories)
  • 2
    cups buttermilk (see tip above if you don't have buttermilk)
  • 2
    cups mashed very ripe bananas (4 medium)
  • 14
    cup sugar (or packed brown sugar)
  • 14
    cup vegetable oil
  • 1
    cup chopped pecans (I use Fisher Pecan Cookie Pieces)
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DIRECTIONS

  • Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  • Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • Serve with sliced strawberries and cream or your favorite sryup.
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