Meal Type: Breakfast

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 10 2.5 5 10 20 40 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

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 Banana Pecan Cornmeal Pancakes recipe is very low-sodium with 133mg per serving and low-saturated fat with 0.7g per serving

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