Banana-Pecan Pancakes

Vegetarian
Health score
2%
Banana-Pecan Pancakes
50 min.
27
139kcal

Suggestions


Start your day on a delicious note with our delightful Banana-Pecan Pancakes! Perfect for breakfast, brunch, or any morning meal, these pancakes are a fantastic way to enjoy the rich flavors of ripe bananas and crunchy pecans. With a light and fluffy texture, each bite is a heavenly combination of sweetness and nuttiness that will leave you craving more.

What makes these pancakes even more special is their vegetarian-friendly recipe, making them suitable for everyone at the table. With just a little bit of preparation, you can whip up a batch that serves 27 people, making them ideal for family gatherings or brunch parties. Imagine the smiles on your loved ones' faces as they dig into these golden-brown delights, topped with fresh banana slices and juicy strawberries.

Not only are these pancakes a treat for the taste buds, but they also pack a nutritious punch, with each serving containing only 139 calories. The combination of wholesome ingredients like buttermilk, eggs, and whole pecans ensures that you’re starting your day with a satisfying meal that fuels your body. Whether you choose to drizzle them with maple syrup or add a dollop of sweetened whipped cream, these Banana-Pecan Pancakes are sure to become a beloved staple in your breakfast repertoire. Get ready to flip your way to a delightful morning!

Ingredients

  •  eggs 
  • cups flour all-purpose
  • cups buttermilk 
  • cups banana very ripe mashed (4 medium)
  • 0.3 cup brown sugar packed
  • 0.3 cup vegetable oil 
  • teaspoons double-acting baking powder 
  • teaspoon baking soda 
  • 0.5 teaspoon salt 
  • cup pecans toasted chopped
  • medium banana sliced
  • quart strawberries cut in half (3 cups)
  • serving maple syrup 
  • serving garnish: whipped cream sweetened
  • serving nutmeg 

Equipment

  • bowl
  • frying pan

Directions

  1. Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  2. Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  4. Serve pancakes with sliced bananas and strawberry halves.
  5. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Nutrition Facts

Calories139kcal
Protein7.82%
Fat38.5%
Carbs53.68%

Properties

Glycemic Index
19.22
Glycemic Load
9.16
Inflammation Score
-3
Nutrition Score
6.6778260832248%

Flavonoids

Cyanidin
1.02mg
Petunidin
0.04mg
Delphinidin
0.4mg
Pelargonidin
8.71mg
Peonidin
0.02mg
Catechin
2.86mg
Epigallocatechin
0.5mg
Epicatechin
0.19mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.13mg
Naringenin
0.09mg
Kaempferol
0.2mg
Myricetin
0.02mg
Quercetin
0.4mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:138.76kcal
6.94%
Fat:6.18g
9.5%
Saturated Fat:1.09g
6.84%
Carbohydrates:19.38g
6.46%
Net Carbohydrates:17.39g
6.32%
Sugar:8.19g
9.1%
Cholesterol:14.25mg
4.75%
Sodium:139.74mg
6.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.82g
5.64%
Vitamin C:22.76mg
27.59%
Manganese:0.47mg
23.39%
Folate:33.59µg
8.4%
Vitamin B1:0.13mg
8.38%
Fiber:1.98g
7.94%
Vitamin B2:0.13mg
7.73%
Selenium:5.36µg
7.66%
Vitamin B6:0.13mg
6.55%
Phosphorus:63.42mg
6.34%
Potassium:200.33mg
5.72%
Calcium:53.6mg
5.36%
Copper:0.11mg
5.3%
Magnesium:20.77mg
5.19%
Iron:0.85mg
4.73%
Vitamin K:4.84µg
4.61%
Vitamin B3:0.91mg
4.56%
Vitamin B5:0.32mg
3.21%
Zinc:0.45mg
3.01%
Vitamin E:0.4mg
2.67%
Vitamin D:0.3µg
1.98%
Vitamin B12:0.11µg
1.86%
Vitamin A:70.5IU
1.41%