MAPLE PECAN PANCAKES
Instead of using only wheat flour in these pancakes, I've combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 35m
Yield 15 pancakes
Number Of Ingredients 13
Steps:
- Sift together the flours, baking powder, baking soda and salt
- In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 188 milligrams, Sugar 5 grams, TransFat 0 grams
BANANA-PECAN PANCAKES
Make breakfast extra-special when you serve up these gourmet pancakes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 27
Number Of Ingredients 15
Steps:
- Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
- Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
- Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.
Nutrition Facts : Calories 155, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
BANANA PECAN BUTTERMILK PANCAKES
Love the combination of the bananas and pecans in these buttermilk pancakes. Cook time is per batch. Easy to put together and so good!
Provided by Marie
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir together first 5 ingredients.
- In another bowl, combine next 4 ingredients.
- Whisk flour mixture into liquids until combined.
- Dice bananas and add to batter along with the pecans.
- Drop batter by 1/4 cup onto greased griddle over medium heat and cook until bubbles appear around the edges.
- Turn and cook on other side until golden brown.
Nutrition Facts : Calories 329.6, Fat 17.2, SaturatedFat 6.8, Cholesterol 77.6, Sodium 465.5, Carbohydrate 37.7, Fiber 2.5, Sugar 9.5, Protein 7.6
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER (TYLER'S ULTIMATE)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note* Cook the pancakes on 1 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. Transfer pancakes to a warming plate in the oven while you make the rest. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. *Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle
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