Your Sunday morning brunch should include these pancakes. They are delicious and fairly healthy.
Banana Flax Pecan Pancakes
- 2 eggs (beaten)
- 1 teaspoon vanilla extract
- 8 tablespoons melted butter (plus more to grease the griddle)
- 1 cup milk
- 1 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1 3/4 cups whole wheat flour
- 2 tablespoons sugar
- 6 teaspoons baking powder
- 1 pinch salt
- 1/2 cup pecans (toasted and finely ground, plus more whole to serve)
- 1 tablespoon ground flax meal
- 3 bananas (1/4-inch slices)
- maple syrup (to serve)
- Preheat griddle over medium heat.
- In a large bowl, whisk eggs until frothy. Add half the butter, vanilla, milk and buttermilk, mixing well.
- In a separate mixing bowl, add the flours, sugar, baking powder, salt, ground pecans and flax meal, and whisk to combine.
- Combine the wet and dry ingredients, stirring with a spoon until batter is smooth. Brush the griddle with butter.
- Using a ladle, make pancakes, using about 1/4 cup of batter for each pancake. Cook pancakes on one side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes total. Transfer pancakes to a plate.
- Meanwhile, warm the maple syrup in a small saucepan. Add the remaining 4 tablespoons of butter, and stir to combine.
- Serve pancakes drizzled in buttered maple syrup. Garnish with extra bananas and pecans.