Banana Nut Pancakes

Breakfast foods are by far some of my favorite. We love a good pancake around this house and I set out to recreate some banana nut pancakes that my mom and I had in Charleston, South Carolina when we went to see Aric for his basic training graduation.

Now these are nowhere near as good as the ones we had there, but I think these will fill the void. And who doesn’t always have some bananas that are overripe and usually end up in the trash?!

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Ingredients

  • 1-1/2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 ripe bananas
  • 1-1/4 cup whole milk
  • 1 large egg
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/2 cup finely chopped pecans
  • vegetable spray, for cooking
  • maple syrup, for serving

Instructions

  1. Sift together the flour, baking powder, salt, and sugar in a large mixing bowl. Set aside.
  2. In a separate bowl, mash together the bananas with the milk, egg, and melted butter.
  3. Make a well in the dry ingredients and pour in the wet, stirring to combine, then stir in the nuts. Do not overmix. Allow the batter to sit at room temperature for about 30 minutes.
  4. Heat a large sauté pan or griddle over medium heat. Spray pan or griddle with non-stick cooking spray. In batches, scoop up to 3 to 4 tablespoons (1/4 cup) of the batter onto the griddle to form pancakes.
  5. Cook the pancakes on one side until bubbles appear in the center, then flip them and continue cooking until they are no longer doughy in the center.
  6. Serve the pancakes with your choice of toppings, including sliced bananas, a pat of butter, some maple syrup, and some chopped pecans.

Banana Nut Pancakes

In a large bowl, sift together some flour, baking powder, salt, and sugar. Set aside.

Place two super ripe bananas in a separate large bowl.

Then mash with a fork. Some chunks are perfect!

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Add in some whole milk and an egg.

Then some melted butter. Mix well.

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Make a well within the dry ingredients.

Pour the wet ingredients into the dry.

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Then add the pecans. Stir until everything has come together, but try to not overmix.

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Allow the batter to rest at room temperature for 30 minutes.

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Heat a griddle over medium heat, spray with non-stick cooking spray.

In batches, scoop up some of the batter onto the griddle. Cook the pancakes on one side until bubbles appear in the center.

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Then flip the pancakes and continue cooking them until they are no longer doughy in the center.

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Serve the pancakes with your choice of toppings, including sliced bananas, a pat of butter, some maple syrup, and some chopped pecans.

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