Banana Pecan Pancakes

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These easy, great-tasting pancakes are wonderful topped with pecans, bananas and warm maple syrup.

470
Calories
18g
Fat
10g
Protein
4
Servings

Ingredients

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)
Nutrition Information: 
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%

Preparation:

Step 1

In a large bowl, mix together milk, butter, egg, and yogurt until smooth.

Step 2

In a separate bowl, sift in flour, baking powder, sugar, and salt.

Step 3

Add dry mixture to wet mixture while stirring.

Step 4

Batter may be lumpy.

Step 5

Add vanilla and fold in mashed bananas and pecans.

Step 6

Preheat griddle to medium heat and coat with cooking spray.

Step 7

Use 1/4 cup of batter for each pancake and cook for approximately 2-3 minutes.

Step 8

Flip once bubbles form and cook for 1-2 minutes on the second side.

Step 9

Serve topped with maple syrup, banana slices and pecans.

Step 10

Makes 12-15, 5-inch pancakes.

Ingredients

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)
Nutrition Information: 
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%

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