Banana Pecan Cornmeal Pancakes Recipe

Name: Banana Pecan Cornmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 very ripe medium banana (about 1/2 pound); 1/2 cup plus 1 tablespoon all-purpose flour; 1 tablespoon baking powder; 1 tablespoon sugar; 1/2 teaspoon salt; 1/3 cup yellow cornmeal; 3/4 cup milk; 1 large egg; 1/3 cup pecans, toasted lightly and chopped; vegetable oil for brushing griddle; Accompaniment: pure maple syrup, heated

Servings: persons

1 very ripe medium banana (about 1/2 pound)
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup yellow cornmeal
3/4 cup milk
1 large egg
1/3 cup pecans, toasted lightly and chopped
vegetable oil for brushing griddle
Accompaniment: pure maple syrup, heated

1
Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil.
2
Transfer batter to a bowl and stir in pecans.
3
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil.
4
Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.
5
Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
6
Serve pancakes with syrup.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 very ripe medium banana (about 1/2 pound), 1/2 cup plus 1 tablespoon all-purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, and more.

Yes, Banana Pecan Cornmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pecan Cornmeal Pancakes

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