Have you ever tried or heard Danny’s’ Banana Pecan Pancakes? I did. So I made a heatlhy version of these pancakes. Pecans and bananas are a great combination. This pancakes are fluffy, soft and wet. They are also really moist. I used homemade pecan milk, but you can use water or any typpe of milk. I topped them with homemade pecan butter, strawberries and cooked spiced bananas, but there are many different ways to eat them.
Each bite has a crunchy and smooth texture that makes you enjoy the pecan and the bananas. I used a coffee syrup for this delicious pancakes.
Ingredients: yield: 1 person
1/4 cup whole wheat flour 1/4tsp baking pwder 2tbls chopped pecans 1tsp brown sugar half banana mashed a pinch of salt, cinnamon and nutmeg 1/4tsp vainilla water or pecan milk for mixing purpose
Optional toppings: fruits, honey, greek yogurt, pecan butter
Mix all the dry ingredients. Then incorporate the remaining ingredients and whisk until well incorporated. Now add the chopped pecans.
Turn on the skillet and add coconut oil in spray (no fat calories added). Pour the desire amount of batter into the skillet.
For a cute detail you can add e pecan in the middle of the cooking pancake.
Once bubbles appeared, flip the pancake and cook through 30-45secs and put it on a plate. Repeat the process with the remaining batter.
Transfer the pancakes to the servign dish and garnish.You can eat these pancakes plain becuase they are perfect!
Anyways, feel confident to add any berry or greek yogurt. You may also leave add pecans whole or add slices of banana when cooking the pancakes on the skillet.
For the coffee syrup just mix 1tbsp of agave with 1tbsp of black coffee.
For the spiced bananas: use half of a banana and put them in a skillet. pour some cinnamon, nutmeg and vanilla. Cook until golden in both sides and remove form the heatfor serving.
Nutritional facts with the syrup: 14g fat 48g carbohydrates 12g protein