Banana-Chocolate-Pecan Pancakes

Gluten Free
Health score
7%
Banana-Chocolate-Pecan Pancakes
20 min.
4
385kcal

Suggestions


Start your day on a delicious note with these indulgent Banana-Chocolate-Pecan Pancakes! Perfectly gluten-free and ready in just 20 minutes, this recipe is a delightful way to enjoy a morning meal or brunch with family and friends. Imagine fluffy pancakes infused with the natural sweetness of ripe bananas, complemented by rich semisweet chocolate chunks and the satisfying crunch of chopped pecans. Each bite is a harmonious blend of flavors and textures that will leave you craving more.

Not only are these pancakes a treat for your taste buds, but they also pack a nutritious punch. With a balance of protein, healthy fats, and carbohydrates, they provide the energy you need to kickstart your day. Whether you’re enjoying them on a lazy weekend morning or serving them up for a special occasion, these pancakes are sure to impress. Top them off with a drizzle of real maple syrup and some extra sliced bananas and pecans for an irresistible finishing touch.

Gather your ingredients and get ready to whip up a batch of these scrumptious pancakes that are sure to become a family favorite. With their delightful combination of flavors and quick preparation time, Banana-Chocolate-Pecan Pancakes are the perfect way to elevate your breakfast experience!

Ingredients

  •  banana ripe
  • cup milk 
  •  eggs 
  • 0.5 cup bittersweet chocolate 
  • 0.5 cup pecans chopped
  • serving maple syrup 
  • serving banana sliced
  • serving pecans chopped
  • cups frangelico 

Equipment

  • bowl
  • frying pan

Directions

  1. In small bowl, mash 2 bananas with fork. In medium bowl, stir together Bisquick mix, milk and eggs. Stir in mashed bananas just until combined. Stir in chocolate chunks and 1/2 cup pecans.
  2. Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  3. Serve pancakes topped with syrup, sliced bananas and additional pecans.

Nutrition Facts

Calories385kcal
Protein8.38%
Fat51.17%
Carbs40.45%

Properties

Glycemic Index
51.01
Glycemic Load
12.39
Inflammation Score
-5
Nutrition Score
15.04434784599%

Flavonoids

Cyanidin
1.49mg
Delphinidin
1.01mg
Catechin
6.53mg
Epigallocatechin
0.78mg
Epicatechin
0.13mg
Epigallocatechin 3-gallate
0.32mg
Kaempferol
0.1mg
Myricetin
0.01mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:384.64kcal
19.23%
Fat:22.71g
34.94%
Saturated Fat:7.6g
47.51%
Carbohydrates:40.41g
13.47%
Net Carbohydrates:34.97g
12.72%
Sugar:25.63g
28.48%
Cholesterol:90.47mg
30.16%
Sodium:57.96mg
2.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:18.81mg
6.27%
Protein:8.37g
16.74%
Manganese:1.28mg
64.11%
Copper:0.53mg
26.33%
Magnesium:90.73mg
22.68%
Vitamin B6:0.44mg
22.17%
Phosphorus:220.39mg
22.04%
Fiber:5.43g
21.74%
Vitamin B2:0.34mg
20.18%
Potassium:638.02mg
18.23%
Selenium:11.18µg
15.98%
Iron:2.36mg
13.11%
Zinc:1.91mg
12.75%
Calcium:120.6mg
12.06%
Vitamin B1:0.17mg
11.53%
Vitamin B5:1.05mg
10.52%
Vitamin C:8.03mg
9.73%
Vitamin B12:0.56µg
9.41%
Folate:31.49µg
7.87%
Vitamin D:1.11µg
7.41%
Vitamin A:294.25IU
5.88%
Vitamin B3:1.03mg
5.16%
Vitamin E:0.68mg
4.5%
Vitamin K:2.76µg
2.63%