Banana Buttermilk Pancakes (with pecans and vanilla bean)
Banana Buttermilk Pancakes (with pecans and vanilla bean) ~ it's banana bread meets pancakes for the ultimate weekend breakfast treat....make up a stack of these fluffy banana pancakes and wait for the sleepyheads to appear!
Servings: 4 servings
Ingredients
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1/4 cup firmly packed brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coarsely chopped pecans
- 1 cup mashed banana, about 2 small or 1 large
- seeds from I vanilla bean, or 1 1/2 tsp vanilla extract
- about 1/4 tsp freshly grated nutmeg
- 1 1/2 cups buttermilk
- 1 egg
- 3 Tbsp vegetable oil
Instructions
- In a large mixing bowl whisk together the dry ingredients and nuts.
- Whisk together the banana, vanilla, nutmeg, buttermilk, egg and oil. Add the wet ingredients to the dry, mixing just until it's all combined. Don't beat the batter too much, lumps are fine.
- Cook on a hot griddle using a 1/3 cup measure to scoop out even amounts of batter. If your batter gets too thick just add more buttermilk.
Notes
You could use regular whole wheat, or oat flour in place of the white whole wheat flour in these.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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