Your Sunday morning brunch should include these pancakes. They are delicious and fairly healthy.
things you'll need.
2 Eggs (beaten)
1 3/4 cup Whole Wheat Flour
1/2 cup Flour
2 tablespoon Sugar
8 tablespoon Butter (divided in half)
6 teaspoon Baking Powder
1 1/2 cup Buttermilk
1 cup Milk
1 tablespoon Ground Flax Meal
1/2 cup Toasted Pecans (finely ground) plus extra for garnish
3 Bananas (cut into 1/4-inch discs) plus extra for garnish
Maple Syrup for serving
1 teaspoon Vanilla Extract
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat griddle to medium.
ingredients 2 Eggs (beaten) 1 1/2 cup Buttermilk 1 cup Milk 4 tablespoon Butter 1 3/4 cup Whole Wheat Flour 1/2 cup Flour 2 tablespoon Sugar 6 teaspoon Baking Powder Pinch Salt 1 tablespoon Ground Flax Meal 1/2 cup Toasted Pecans (finely ground)
instructions Whisk eggs until lightly frothy, then add half the butter, milk and buttermilk mixing well. In another bowl, combine the flours, sugar, baking powder, salt, flax meal, and ground pecans. Combine the wet and dry ingredients, stirring with a spoon until batter is smooth.
ingredients 3 Bananas (cut into 1/4-inch discs)
instructions Brush the griddle with a small amount of butter to keep pancakes from sticking. Using a ladle, make pancakes, using about 1/4th cup of batter for each pancake. Cook pancakes on one side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a plate.
ingredients 4 tablespoon Butter Maple Syrup for serving
instructions In another small sauce pot over medium heat, warm the 2 cups maple syrup and stir in the 4 tablespoons butter, stirring until incorporated.
ingredients Bananas for garnish Pecans for garnish
instructions Serve pancakes drizzled in buttered maple syrup mixture and extra bananas and pecans.