Banana Pecan Pancakes

banana pecan pancakes

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!! 

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