Whole Wheat Pancakes with Bananas and Pecans |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Amber likes to serve these pancakes for brunch. Diced fresh pineapple would be a delicious alternative to the bananas. Ingredients:
1 1/4 cups whole wheat flour |
3/4 cup unbleached all purpose flour |
3 tablespoons sugar |
4 teaspoons baking powder |
3/4 teaspoon salt |
2 cups whole milk |
2 large eggs |
1 teaspoon vanilla extract |
1/4 cup (1/2 stick) unsalted butter, melted, plus more for frying and serving |
3 large bananas (about), peeled, cut into 1/4-inch-thick rounds |
1 cup (about) pecan halves |
pure maple syrup |
Directions:
1. Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.
2. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.
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