Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light October 1995

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
9 pancakes (serving size: 3 pancakes, 1 tablespoon pecans, and 4 teaspoons syrup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

433 calories; calories from fat 31%; fat 13.7g; saturated fat 3.1g; mono fat 5.2g; poly fat 3.9g; protein 11.6g; carbohydrates 67.4g; fiber 3.8g; cholesterol 74mg; iron 2.8mg; sodium 492mg; calcium 239mg.
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