Banana-Nut Pancakes Recipe

Looking for an easy Banana-Nut Pancakes recipe? Learn how to make Banana-Nut Pancakes using healthy ingredients.


Submitted by hplvp

Makes 12 servings



Pancakes are a familiar sight on the breakfast table, but my favorites are these banana-and-nut-packed flapjacks. Serve them hot with genuine maple syrup - supermarket pancake syrup is nothing more than artificially flavored sugar syrup. While I have devised this as a dairy-free recipe, it works equally well with regular milk, so please try this recipe no matter what your lactose tolerance level.

Recipe Ingredients for Banana-Nut Pancakes

1/2 tablespoon Canola oil
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups skim milk
2 tablespoons skim milk
3/4 cup mashed bananas (about 2 large very ripe bananas)
2 large eggs
3 tablespoons canola oil
1/2 cup (2 ounces) chopped pecans

Recipe Directions for Banana-Nut Pancakes

  1. Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350F. Using a folded paper towel, lightly brush the griddle with oil. Preheat the oven to 200F.

  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined and make a well in the center.

  3. In another medium bowl, whisk all the soy milk, the bananas, eggs, and oil until well combined. Pour into the well and stir until smooth; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.

  4. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. This pancake batter behaves differently from others: The top may not become covered with tiny bubbles, which usually indicate the pancake is ready to turn. Check the edges and use a pancake turner to peek at the underside. Flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with additional soy milk. Serve warm.

Categories

Breakfast

Nutrition Facts
Serving Size 75.8g
Amount Per Serving
Calories
173
Calories from Fat
76
% Daily Value*
Total Fat
8.4g
13%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
36mg
12%
Sodium
102mg
4%
Potassium
172mg
5%
Total Carbohydrates
20.3g
7%
Dietary Fiber
1.2g
5%
Sugars
2.9g
Protein
4.7g
Vitamin A 2% Vitamin C 2%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in selenium
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