Banana & Pecans Pancakes Recipe
Three Buttermilk Pancakes filled with Toasted Oats, Pecans and Banana with a side of two layers of Applewood Smoke Bacon, served with Berries, pecans, slices of Banana and warm syrup.
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Ingredients
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Pancake Batter
Method
Cooking Instructions
- 1
Prepare the Pancake Batter
In a large mixing bowl, mash the ripe banana. Add buttermilk, melted butter, and the egg, mixing until well combined.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 3
Mix Ingredients
Gradually add the dry mixture to the wet mixture. Stir until just combined. Fold in the toasted oats and chopped pecans.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/3 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- 5
Prepare the Bacon
While pancakes are cooking, cook the Applewood smoked bacon in a skillet until crispy. Drain on paper towels.
- 6
Serve the Pancakes
Serve the pancakes warm with crispy bacon, fresh berries, extra pecans, banana slices, and a drizzle of warm syrup.
