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Banana- Pecan Pancakes

These hotcakes are light, fluffy, and a breeze to put together. We've lowered the fat by using less oil and toasting small amounts of pecans for a nutty flavor. We also added ripe bananas to create a moist pancake that's rich in potassium.

Ingredients

Serves: Prep:  8min |Cook: 22min |Total: 30min
              
Alternate
Soured skim milk can be substituted for buttermilk in almost any recipe. To make 1 1/4 cups soured milk, pour a generous 1 1/8 cups 1% low-fat milk into a measuring cup and add enough lemon juice to make 1 1/4 cups. Let stand for 5 minutes.

Directions

1.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Using a whisk, blend together so the dry ingredients are uniformly distributed.
2.
In a small bowl, combine the milk, egg, and oil. Mix well and add to the flour mixture, stirring until just combined. Fold in the bananas and pecans. The batter will appear lumpy.
3.
Coat a large no-stick skillet or griddle with no-stick spray. Set over medium-high heat until hot. Pour out approximately 1/ 3 cup batter per pancake. When bubbles appear on top and the edges are barely dry, turn the pancakes and finish cooking. The pancakes are done if the center springs back when touched.
Recipe Tips
Extra pancakes can be double-wrapped in plastic and foil. Freeze them for up to 3 months. To reheat, thaw the pancakes and warm them in a no-stick skillet over medium-low heat for 3 minutes per side.

Nutritional Facts per serving

CALORIES 117.7 CAL

FAT 3.4 G

SATURATED FAT 0.6 G

CHOLESTEROL 22.4 MG

SODIUM 185.6 MG

CARBOHYDRATES 18.5 G

TOTAL SUGARS 4.8 G

DIETARY FIBER 1 G

PROTEIN 3.6 G
Reviews (2) Find out what people are saying and add your own review
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1 2 3 4 5 by shannonjane 5/10/2010

I loved these! Wasn't sure how they would turn out, as i was using soy milk instead of buttermilk, but they were fabulous! Enjoy!!

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0 of 0 people found this review helpful, did you? yes | no

1 2 3 4 5 by blade5320 5/15/2011

I made this using whole wheat flour and I can say that as a pancake lover, it took away my cravings for a perkins buttermilk pancake drenched in syrup, but wasn't all that I was hoping for. Probably stick with regular flour and it will be fine. I'm impressed by the buttermilk alternative - great fat free alternative!

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