Banana Pancakes with Eggnog & Pecans

Another great use for those overripe bananas on your counter!  The flavor of these delicious pancakes is augmented by the richness of eggnog and the nutty goodness of fresh pecans.

Banana Pancakes with Eggnog and Pecans

1 cup whole wheat flour
1 3/4 tsp baking powder
3/4 tsp kosher salt
1 T + 1 tsp sugar
1/3 cup pecans, chopped
2 large brown bananas, mashed
1 tsp vanilla
2/3 cup eggnog
2 large eggs
2 tsp olive oil
butter (for griddle)

Preheat oven to 200ºF

Combine first five dry ingredients in large bowl. Stir together mashed bananas, vanilla, eggnog, eggs, and olive oil  in a separate bowl and then add to flour mixture. Stir just until combined.

Heat griddle or large skillet over medium-high heat. Add a tablespoon of butter. When butter is melted and griddle is hot, spoon pancake batter onto griddle about 1/3 cup at a time.

Cook the pancakes until the tops of the pancakes are bubbling, and the undersides are golden brown.  Flip pancakes and allow to cook until fluffy and golden. Place finished pancakes on a plate in the oven to keep warm. Repeat with remaining batter.

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1 comment:

Monet said...

So I've been perusing your blog today...and I must say, this is a brilliant idea! If only it wasn't May and I could buy eggnog in the store!