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Have you made Banana Pecan Cornmeal Pancakes?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 105
% Daily Value**
Total Fat 4g
6%
Saturated Fat 1g
1%
Unsaturated Fat 1g
Cholesterol 24mg
8%
Sodium 133mg
6%
Total Carbohydrate 16g
5%
Dietary Fiber 1g
4%
Sugars 4g
Protein 3g
Vitamin A  1%Vitamin C  2%
Calcium  9%Iron  4%
Potassium  7%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Pecan Cornmeal Pancakes

Recipe Tags: Pancake Recipes

Date Added: June 11, 2009

Ingredients:

1 Ripe Banana
1/2 Cup All-Purpose Flour plus
1 Tablespoon All-Purpose Flour sifted
1 Tablespoon Baking Powder heaping
1 Tablespoon Sugar Brown
1/2 Teaspoon Salt (generous)
1/3 Cup Yellow Cornmeal preferably
3/4 Cup Milk at room temperature
1 Egg extra large
1/3 Cup Pecan toasted lightly,
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Directions:

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 other sides are golden brown and pancakes are cooked through, about 1 minute.

6. Serve pancakes with syrup. This recipe yields 10 pancakes.

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Dietary Notes:
This recipe is very low-sodium with 133mg per serving and low-saturated fat with 0.7g per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Banana, Gluten, Corn, Natural Sweeteners, Pecan allergies.
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