Whole Wheat Pancakes with Bananas and Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18 pancakes
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 large eggs
- 3 tablespoons sugar
- 2 cups whole milk
- 1 1/4 cups whole wheat flour
- pure maple syrup
- Carbohydrate 20 g(7%)
- Cholesterol 30 mg(10%)
- Fat 8 g(13%)
- Fiber 2 g(9%)
- Protein 4 g(8%)
- Saturated Fat 3 g(14%)
- Sodium 188 mg(8%)
- Calories 162
Preparation Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.
Preparation Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients. Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.
