Banana Pecan Cornmeal Pancakes Recipe
Servings: 10
Ingredients
- 1 med Ripe banana
- 1/2 c. All-purpose flour plus
- 1 Tbsp. All-purpose flour
- 1 Tbsp. Baking pwdr
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/3 c. Yellow cornmeal
- 3/4 c. Lowfat milk
- 1 lrg Egg
- 1/3 c. Pecans toasted lightly, and minced Vegetable oil for brushing griddle Pure maple syrup heated
Directions
- Chop banana and in a blender blend with all other pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
- Heat a griddle over moderate heat till warm sufficient to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-c. measures of batter onto griddle to create pancakes about 4 inches in diameter and cook till bubbles appear on surface and undersides are golden, about 1 minute. Flip pancakes with a metal spatula and cook till other sides are golden and pancakes are cooked through, about 1 minute. Serve pancakes with syrup.
- This recipe yields 10 pancakes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 10 servings | |
| Calories 85 | |
| Calories from Fat 19 | 22% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 509mg | 21% |
| Potassium 85mg | 2% |
| Total Carbs 13.76g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.36g | 2% |
| Protein 2.61g | 4% |
