Banana Pecan Pancakes
These easy, great-tasting pancakes are wonderful topped with pecans, bananas and warm maple syrup.
- 2/3 c Stonyfield Organic 1% Milk
- 3/4 c Stonyfield Organic Low Fat Banilla Yogurt
- 2 T melted butter
- 1 egg
- 1 1/3 c all-purpose flour
- 2 t baking powder
- 5 T sugar
- 1/2 t salt
- 1/2 t vanilla extract
- 1/2 c mashed ripe bananas
- 1/2 c chopped pecans (plus more for garnish)
- 1 large banana (sliced)
Calories: 470, Calories from Fat: 160, Total Fat: 18g, Saturated Fat: 5g, Cholesterol: 65mg, Sodium: 360mg, Total Carbohydrate: 71g, Dietary Fiber: 4g, Sugars: 32g, Protein: 10g, Vitamin A: 8%, Vitamin C: 10%, Calcium: 25%, Iron: 15%
In a large bowl, mix together milk, butter, egg, and yogurt until smooth.
In a separate bowl, sift in flour, baking powder, sugar, and salt.
Add dry mixture to wet mixture while stirring.
Batter may be lumpy.
Add vanilla and fold in mashed bananas and pecans.
Preheat griddle to medium heat and coat with cooking spray.
Use 1/4 cup of batter for each pancake and cook for approximately 2-3 minutes.
Flip once bubbles form and cook for 1-2 minutes on the second side.
Serve topped with maple syrup, banana slices and pecans.
Makes 12-15, 5-inch pancakes.