Banana-nut pancakes
4 servings
30 minutes
Banana and pecan pancakes are a harmonious blend of airy batter and rich pecan flavor, complemented by banana sweetness and a hint of maple syrup. They are perfect for a cozy breakfast or dessert.
Calories312.7kcal
Proteins12.4grams
Fats11.5grams
Carbohydrates40.1grams
Coarse-ground flour
1
glass
Flaxseed (linseed) flour
0.3
glass
Chopped pecans
0.3
glass
Salt
0.5
tsp
Baking soda
0.5
tsp
Buttermilk
1
glass
Maple syrup
0.3
glass
Olive oil
to taste
Bananas
1
pc
Chicken egg
2
pc
1
In a large bowl, mix both flours, ground nuts (to a flour consistency), baking powder, soda, and salt.
- Coarse-ground flour: 1 glass
- Flaxseed (linseed) flour: 0.3 glass
- Chopped pecans: 0.3 glass
- Baking powder (raising agent): 1.5 teaspoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
2
In another bowl, whisk together the eggs, buttermilk, maple syrup, and mashed banana.
- Buttermilk: 1 glass
- Maple syrup: 0.3 glass
- Bananas: 1 piece
- Chicken egg: 2 pieces
3
Combine both mixtures and mix well.
4
Heat the pan well over medium heat. Add some olive oil and fry pancakes of your desired size, adding more oil as needed, until cooked and golden brown on both sides.
- Olive oil: to taste
