Banana Pecan Buttermilk Pancakes

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This is one of the best pancake recipes i have tried. It's by daphne oz. Not only are the pancakes delicious, they are pretty healthy, too! Note: if you don't have buttermilk, you can make your own: add 1 t white distilled vinegar to 1 c milk and let sit for 5 minutes (you would need to do 1 1/2 that for this recipe to yield 1 1/2 c buttermilk). i like to use 100% real maple syrup over these pancakes.

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Steps

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Finely grind 1 / 2 c of the pecans in a food processor , or chop them into a fine powder.

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Coarsely chop the remaining 1 / 4 c pecans and reserve.

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Transfer the ground pecans to a large bowl.

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Add the flours , sugar , baking powder , salt and flaxseed and whisk until combined.

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In another bowl , whisk the eggs , butter , milk , buttermilk and vanilla until frothy.

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Pour the wet ingredients into the dry ingredients and stir until just combined.

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Fold the reserved 1 / 4 c of chopped pecans into the batter.

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Heat a large skillet over medium heat.

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Brush the the skillet with butter.

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Keep the surface buttered well throughout cooking to prevent the bananas from sticking.

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Pour 1 / 4 c of the batter onto the skillet for each pancake.

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Lay about 5 banana slices onto each onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown.

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Flip the pancakes and cook until golden brown , 6-8 minutes.

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Garnish with extra bananas and pecans and drizzle wit.

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Ingredients

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pecans, whole wheat flour, all-purpose flour, sugar, baking powder, salt, ground flax seeds, eggs, unsalted butter, 2% low-fat milk, buttermilk, pure vanilla extract, bananas