Monday, September 1, 2008

Banana Nut Pancakes

I made these just this morning--YUM! They are made with whole wheat flour, oatmeal and pecans, which gives them an added protein and fiber boost and makes them a healthier alternative to traditional pancakes. Serve with warm, real maple syrup or butter-pecan flavored syrup.

Ingredients

1 - 2 tblspn Canola oil, for griddle (cooking pan)
1/2 cup whole wheat flour
1/4 cup old fashioned or quick oats
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk (lactose intolerant? substitute soy milk)
2 large ripe bananas, mashed (the riper the better)
2 large eggs
3 tablespoons melted butter (or vegetable/canola oil, if avoiding dairy)
1/2 cup (2 ounces) chopped pecans

In a medium bowl, whisk the flour, oatmeal, baking powder, baking soda, and salt until combined and make a well in the center. In another medium bowl, whisk all the milk, the bananas, eggs, and butter until well combined. Pour into the well and stir until all large lumps have disappeared; there can be a few little lumps remaining. Stir in the pecans. Let stand for 5 minutes.

Preheat oven to lowest temperature setting and place an empty cookie sheet in the oven. Using 1/4 cup batter for each pancake, pour the batter onto the preheated and oiled griddle. Cook until the edges of the pancake appear dry and the underside is golden brown, about 3 minutes. NOTE: This pancake batter behaves differently from others--bubbles don't appear in the top when done, which is usually how you know the pancake is ready to turn. Check the edges and use a thin spatula 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 milk.

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