** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.