Spiced Banana Nut Pancakes Recipe
- Cook Time: 20 Minutes
- Yield: 4 servings
- Nutmeg flavored pancakes topped with sliced bananas sautéd in butter and brown sugar, then drizzled with syrup. Serve for breakfast or dinner!
Ingredients
Banana Topping
- 2 bananas
- 1 tsp vanilla extract, pure
- 3 tbsp butter OR margarine
- 2 tbsp brown sugar
Pancakes
- 1-1/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp Ground Nutmeg
- 1 tsp baking soda
- 1/8 tsp salt
- 1-1/2 cup buttermilk
- 1 egg
- 1 tsp Pure Vanilla Extract
- 1/4 cup chopped pecans
- 2 tbsp corn oil
Directions
- Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl.
- Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture.
- Stir until blended but still slightly lumpy. Add pecans.
- Pour approximately 1/4 cup batter onto a hot, lightly greased griddle or skillet for each pancake.
- When pancakes have a bubbly surface and slightly dry edges, turn to cook other side.
- Cook until golden brown, about 2 to 3 minutes per side.
- To prepare banana topping:Peel and slice bananas into 1/4-inch slices.
- Meltbutter in large skillet over medium heat.
- Add brown sugar and banana slices.
- Sauté; 4 to 5 minutes.
- Remove from heat and add vanilla extract.
- Place 2 to 3 pancakes per plate, top with about 1/3 cup banana topping, then drizzle with pancake syrup if desired.