Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Banana Pecan Cornmeal Pancakes?
Upload a Picture Now

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,
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 9 in the recipe.
View My Pantry
Recipe Tools

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.

Comments on Banana Pecan Cornmeal Pancakes Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
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.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2020 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home
 


Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer