Banana Pecan Pancakes
by Stella Zedman
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If the kids snooze, they'll lose out on these delicious banana pecan pancakes, which are sure to move fast. They're wonderful for weekend brunches but easy enough for busy weekday mornings.
- 2 cups (500 mL) all purpose flour
- 2 tbsp. (30 mL) granulated sugar
- 4 tsp. (20 mL) baking powder
- 1-1/2 cups (375 mL) milk
- 2 eggs
- 1/4 cup (50 mL) vegetable oil
- 2 medium bananas, mashed
- 1/2 cup (125 mL) coarsely chopped pecans, toasted (see below)
- additional vegetable oil for cooking
- maple syrup for topping
- In a medium mixing bowl, stir together the flour, sugar and baking powder.
- In another bowl, whisk together the milk, eggs and 1/4 cup (50 mL) vegetable oil.
- Stir the milk mixture into the flour mixture, mixing just until the flour disappears (a few lumps are fine — don't overbeat the batter). Stir in the mashed bananas and the pecans.
- Lightly oil a skillet or griddle and place it over medium heat. Spoon in the batter — about 1/4 cup (50 mL) for each pancake — and cook until browned on both sides and no longer gooey in the middle, flipping once. If you find the pancakes are still uncooked inside when the outsides are browned, lower the heat in the pan so that they cook more slowly.
Tips & Tricks
Toasting pecans:Sprinkle the nuts onto a baking sheet and bake at 350o F (180o C) for 8 to 10 minutes, or just until they are lightly browned. Stir once or twice during baking time.
How kids can help
Mix together the ingredients for the batter and stir.
Mash the bananas and help chop the nuts.
Older children (10 and up) can help cook the pancakes (with adult supervision).
Try it With:
Apple Mango Salad