Kick up your stack of flapjacks with this family favorite recipe for light and fluffy Banana Nut Pancakes.

Stack of Banana Nut Pancakes topped with fresh banana slices, pecans and maple syrup; bananas and small bowl with pecans in background

You show me a banana and I’ll show you my favorite pie, my favorite muffins, my favorite pudding, and now, my favorite pancakes.

A few weeks ago I was chatting with my mom, Noni, and she mentioned she’d been buying bananas every week, letting them get to the speckled stage, and then mashing and mixing them with pancake batter. It took me all of 14 seconds to get to my nearest grocery store and test out the technique this past weekend.

Forget adding slices of banana to your ‘cakes as they cook, because once you try mashed, you’ll never go back. The banana flavor is just intense enough to be enjoyed in every bite, while the crunch of chopped pecans adds a welcome textural contrast. Just like the cake-freezing technique, the taco chips in the chili bowl tip and the espresso in chocolate cake trick, my mom never ceases to amaze me with her culinary ingenuity!

Tall stack of Banana Nut Pancakes topped with sliced fresh bananas, pecans and maple syrup on white plate with small bowl filled with pecans and bananas in background
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Banana Nut Pancakes

  • 1 1/2
    cups
    all-purpose flour
  • 3 1/2
    teaspoons
    baking powder
  • 1
    teaspoon
    salt
  • 1
    Tablespoon
    white sugar
  • 2
    ripe bananas
  • 1 1/4
    cups
    whole milk
  • 1
    large egg
  • 4
    Tablespoons
    butter, melted
  • 1/2
    cup
    chopped pecans
  • Vegetable oil, for pan-frying
  • Maple syrup, for serving

Sift together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.

In a separate bowl, mash together the bananas with the milk, egg and melted butter.

Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.

Heat a large sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. (See Kelly’s Notes.)

In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they’re no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit or whipped cream.

Kelly’s Notes:

The true indication for when to flip a pancake is when tiny bubbles appear in the center. Flip it any sooner and you’ll be left with a runny mess!

A fish spatula is my go-to gadget for flipping pancakes since it is small and flexible enough to easily maneuver in a pan.

There’s no need to waste an entire pancake’s worth of batter to determine if you oil is hot enough. Instead, simply add a tiny drop of batter to the pre-heated pan. It should sizzle immediately, otherwise your pan is not hot enough and the pancakes will become sponges soaking up any and all oil.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Banana Nut Pancakes

Amount Per Serving

Calories 479
Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g56%

Cholesterol 37mg12%

Sodium 718mg31%

Potassium 771mg22%

Carbohydrates 59g20%

Fiber 4g17%

Sugar 14g16%

Protein 9g18%

Vitamin A 510IU10%

Vitamin C 5.1mg6%

Calcium 261mg26%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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