Banana Pecan Pancakes
Back to school time is quickly approaching in our household so was asking the kids what they would like to have as a quick grab and go and this recipe came up. I typically will make the batter the night before so it is all set to go in the morning to put on the griddle.
2 cups Buttermilk
1/4 cup Butter, melted
3 Eggs
2 tsp. Vanilla Extract
2 cups All-Purpose Flour (or I often substitute 3 cups of Ground Oats for the flour)
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Kosher Salt
1/4 cup Sugar
1/2 cup Pecans, toasted
2 Bananas, overripe
Pat of Butter to grease griddle
Preheat griddle to 300°. To toast pecans, place pecans in a dry skillet over medium heat and toast for approximately 5-7 minutes. This step is worth it, I promise.
Combine all ingredients in food processor and process until completely blended and smooth. Grease griddle with a pat of butter. Ladle the pancake batter onto the griddle, forming 6-8 pancakes. Cook each pancake for a couple of minutes and then flip to other side and cook until golden. We think these are delicious without syrup but feel free to serve with warm maple syrup.
TIP: Freeze whole bunches of overripe bananas. Pull out as many frozen bananas as you need for a recipe. Microwave for one minute and use accordingly in recipe. Works like a champ!!
