Chopped macadamia nuts add a bit of crunch to these sweet banana pancakes. Serve with light maple syrup, if desired.
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped ripe banana (about 2 small)
1 cup low-fat buttermilk
3 tablespoons light brown sugar
1 large egg
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/3 cup chopped macadamia nuts, toasted
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; stir with a whisk. Combine banana and next 5 ingredients in a medium bowl; stir with a whisk until smooth. Add buttermilk mixture to flour mixture; stir just until combined. Stir in macadamia nuts.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 1 to 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 to 2 minutes or until bottoms are lightly browned.