Thursday, September 10, 2015

Cinnamon Pecan Banana Pancakes

Cinnamon Pecan Banana Pancakes | Thick and fluffy pancakes that are reminscent of autumn with cinnamon and pecans #breakfast #pancakes

When I was younger, I was very accustomed to eating pineapple pancakes. They were my absolute favorite and it wasn't until we went through the elimination diet with Matthew, my oldest, that I branched out and tried banana pancakes. We had to eliminate basically everything but fresh fruits and veggies and meat. He couldn't have any rice, flour, corn, soy, dairy, egg, spices, etc. We slowly added things back into his diet and I had found a banana pancakes recipe in a food allergy book.

I honestly can say that I'm not big on bananas if they aren't mushed up into something. I love banana cake, banana bread, banana muffins....but I won't sit down and eat a plain old banana. I hate the texture. I had my reservations about the banana pancake recipe in the food allergy book, but Matthew had always loved the banana baby food and, like a good momma, I was gonna make something that my baby man (or lady) liked. And it turns out...we all love banana pancakes!

I received Jess's blog for Secret Recipe Club a few months ago and made a delicious chowder recipe and this recipe for banana pancakes. I posted the chowder for my reveal day post and, obviously, just now am getting around to sharing the pancake recipe. Because of the cinnamon and pecans, this breakfast treat is very reminiscent of fall. They are nice, thick pancakes. Add some maple syrup and you're good to go!

Cinnamon Pecan Banana Pancakes | Thick and fluffy pancakes that are reminscent of autumn with cinnamon and pecans #breakfast #pancakes

What you need:
  • 1 cup all-purpose flour
  • 1 Tbsp. brown sugar
  • 2 Tbsp. baking powder
  • 1 Tbsp. cinnamon
  • 1 cup whole milk
  • 1 Tbsp. plain or vanilla yogurt
  • 1 Tbsp. vegetable or canola oil
  • 1 banana, sliced
  • 1/4 cup chopped pecans
  • Maple syrup and butter for serving
  1.  In a medium bowl, mix together flour, brown sugar, baking powder, and cinnamon.
  2. Add milk, yogurt, and oil and whisk until combined.
  3. Ladle about 1/3 cup of batter onto a preheated griddle. 
  4. Add a few banana slices and some pecans to each pancake.
  5. Cook until golden brown on each side. If they don't bubble, don't worry! Just be sure to slide your spatula under and check the color to see how done they are.
  6. Serve topped with butter and maple syrup.
Recipe from Flying on Jess Fuel


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