These pancakes are what dreams are made of. At least they’re what my dreams are made of. Quite literally. Friday night I dreamed I was making some yummy banana pancakes. Saturday morning I woke up and made them. Every once in a while a stroke of genius will invade my nightly slumber. Unfortunately, I rarely remember all the details. Luckily, that was not the case with these pancakes.
Now these stacks of pancakes would be lovely with some maple syrup, but we’re taking them to the next level by topping them with caramelized bananas. Yum! Bananas and more bananas.
If only I had rum. I would have added it to the bananas to make some flambe banana fosters pancakes. My boys would have loved that. I can see their faces now as I deliver pancakes of fire. Best. Breakfast. Ever. Then again, with my luck, someone would end up missing eyebrows. Probably me.
|Banana Pecan Pancakes||
- 1½ c all purpose flour
- 1 c whole wheat flour
- 2 T light brown sugar
- 1½ T baking powder
- ½ t salt
- 1 t ground cinnamon
- 1½ c milk
- 1 c mashed bananas (about 2 bananas)
- 2 large eggs
- 3 T canola oil
- 2 t vanilla extract
- ¾ cup chopped pecans
- 3 bananas sliced
- ½ c butter
- ½ c light brown sugar
- Heat an electric griddle to 350 degrees or a non stick skillet on the stove to medium high and lightly oil.
- In a bowl, combine the flours, 2 tablespoons light brown sugar, salt and cinnamon.
- In a large bowl, whisk together the milk, bananas, eggs, oil and vanilla extract.
- Add the dry ingredients to the wet and stir until just combined.
- Drop ⅓ cup batter onto the griddle. Sprinkle with pecans and allow to cook until bubbles appear, 4 to 5 minutes. Flip and continue cooking another 3 minutes.
- Heat a skillet to medium high. Add the butter and brown sugar until both are melted together. Add bananas and cook for 3 to 4 minutes.
- Top pancakes with the caramelized bananas.