Healthy Banana Pecan Pancakes
It all started when…
we were sitting at a pancake house in Amsterdam. The two of us just had one heck of a drive navigating the tiny roads of Europe while learning a stick shift for the first time. The stink of clutch burn filled the street while we ducked into a small pancake house in an old brick building. Craving something savory, Jordan ordered the eggs benedict. Kaylee’s sweet tooth is always in control so she settled for a stack of pancakes. They were made like this…
“Healthy” Banana Pecan Pancakes 1-1/3 cups whole wheat flour (that's healthy part)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Salt
2 tbsp butter oil, plus more for cooking
1 egg (large)
1 cup milk (almond milk will work too!)
Salted pecans (lightly chopped)
2 ripe bananas
Maple syrup and butter as needed
Directions
1. In a large bowl, whisk together the flour, baking powder, baking soda, oil, milk and eggs.
2. Heat a large pan or griddle over medium heat and grease with butter.
3. Place pecans on pan & sauté for 3-4 minutes on medium or until slightly brown & crispy! Place that aside for later.
4. Add more butter to heated pan and pour about 1/2 cup of the pancake batter onto the griddle and top with 5-6 slices of banana.
5. Cook the pancakes for 2 minutes (or until golden brown) then flip and cook for 2 minutes more.
6. Sing “Banana Pancakes” by Jack Johnson at least once or twice
7. Top with pecans, butter, and as much maple syrup your heart desires.
8. Repeat until batter is finished, while simultaneously eating the pancakes as you cook because they’re just too damn good to wait for.