Last Sunday, I woke up with a craving for banana pancakes with pecans. I after a bit of searching, I found this recipe which was originally adapted from the August 2009 issue of Cooking Light. Luckily, I already had everything I needed to make it.
- 1/2 cup of whole wheat flour
- 1/2 cup of unbleached all purpose flour
- 2 tsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 3 tbsp chopped pecans
- 3 tbsp unsweetened shredded coconut
- 2 small – medium bananas, mashed (great use for over ripe bananas)
- 3/4 cup vanilla fat free yogurt
- 1.5 tbsp butter, melted
- 2 large eggs, lightly beaten
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
This recipe makes approximately 8 pancakes
1. Combine all of the dry ingredients, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, sea salt, cinnamon, nutmeg, pecans, and shredded coconut in a large bowl.
2. Combine all of the wet ingredients, mashed banana, yogurt, butter, eggs, vanilla extract, and coconut extract in another bowl and mix until smooth. (There may be some lumps if you didn’t mash your banana enough, that’s fine.)
3. Add the wet ingredients to the dry and combine until everything is well incorporated.
4. Let the batter sit for a few minutes while you preheat your griddle. This allows the baking powder to work its magic!
5. Grease your pan, then use a ladle or a measuring cup to scoop evenly sized pancakes. Cook pancakes until bubbles start to form around the edges. It is a bit see this since there is banana in the batter, so use your best judgment!
6. Enjoy these with maple syrup while they are hot. These would be great topped with some additional banana slices or sprinkled with coconut and pecans.