Banana Pancakes

HOWARD L. PUCKETT

Yield: 9 pancakes (serving size: 3 pancakes, 1 tablespoon pecans, and 4 teaspoons syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 433
  • Calories from fat: 31%
  • Fat: 13.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3.9g
  • Protein: 11.6g
  • Carbohydrate: 67.4g
  • Fiber: 3.8g
  • Cholesterol: 74mg
  • Iron: 2.8mg
  • Sodium: 492mg
  • Calcium: 239mg

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups low-fat buttermilk
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups chopped ripe banana
  • 3 tablespoons chopped pecans, toasted
  • Cinnamon-Rum Syrup

Preparation

  1. Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in banana.
  2. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon-Rum Syrup, and sprinkle with pecans.
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