Honestly, who doesnt love Banana Pancakes? This month, we wanted to bring you a breakfast sweet tooth option from our nice friends at I Shot the Chef who provided the recipe. Please dont forget to brush and floss after your meal!
Buttermilk Banana Pecan Pancake Recipe
3/4 c buttermilk
2 tbsp butter, melted
1/2 tsp almond extract
1/2 tsp vanilla
1 c cake flour
1/2 tsp baking soda
3 tbsp sugar
1/2 tsp salt
2-3 bananas, sliced thin
1/4 c chopped pecans
- Combine the buttermilk, butter, egg and extracts in a large mixing bowl. Beat well with a whisk.
- Combine the dry ingredients and sift. Add the dry ingredients to the wet all at once and stir just enough to dampen the flour.
- Lightly butter a non-stick pan or griddle and place over medium heat. Add batter, about 1/4 cup per pancake. Do not overcrowd the pan or you will end up with one large pancake! Immediately, press several slices of banana and a few pieces of pecan in the pancake. With a spoon, add just a tiny smear of pancake batter on top of each banana slice so it wont burn when flipped.
- Let cook for a few minutes, until bubbles remain on top. Very gently, flip the pancake and continue to cook until golden brown. Keep warm in the oven until all pancakes are cooked.
Makes 6-8 pancakes
Let us know how they turn out!