Whole Grain Banana Pecan Pancakes

by jerseygirl on March 11, 2013 · 19 comments

banana pancakesThe way to my eleven year old sons heart is through sports and pancakes. As long as he is hitting  or catching a baseball and kicking a soccer ball, he is one happy kid.  The food that makes him the happiest is pancakes. It is not unusual to catch him eating six pancakes on a Sunday morning.

No matter what time of day it is, pancakes might be his favorite meal.  If he could,  he would probably eat breakfast for dinner every night. While he loves his pancakes with chocolate chips, I like to make things a little healthier.  These pancakes are stuffed with whole grain flour, flax seed, canola oil, bananas and pecans.  They are a bit more nutritious than fluffy pancakes made with white flour and chocolate chips.

I love the denser texture of these pancakes. Only a little syrup is needed and they are quite filling. The one thing I always do is make extras to have in the freezer. They can be reheated in the microwave for an easy quick breakfast.

Did you know that April 3rd is whole grains sampling day?   I will be doing another whole grains recipe post and a  fun giveaway leading up to it. I am a big fan of eating healthy and there is no better way than by eating plenty of vegetables, fruits and whole grains.  So stay tuned for this big event!

two pc

5.0 from 3 reviews
Whole Grain Banana Pecan Pancakes
Author: 
Recipe type: Breakfast
Cuisine: whole grain
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These whole grain pancakes make for a hearty breakfast.
Ingredients
  • 1 cup whole wheat flour
  • ¾ cup white flour
  • ¼ cup ground flax seed
  • 2 TBS sugar
  • 1 TBS baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups low fat buttermilk
  • 4 TBS canola oil, plus extra for greasing pan
  • 2 large eggs, beaten
  • 2 ripe bananas, mashed
  • ½ cup pecans, chopped
Instructions
  1. In a large bowl, mix together the whole wheat flour, white flour, flax seed, sugar, baking powder, baking soda and salt.
  2. In a another large bowl, mix together buttermilk, oil, and eggs.
  3. Add the dry ingredients to the wet ingredients. Mix until blended and moistened, making sure there is no lumps. Fold in the bananas and pecans until batter is smooth.
  4. Grease and heat a griddle or skillet over medium low heat. Pour the batter into the pan swirling around to make circles.
  5. Cook the pancakes on 1 side for a few minutes until the surface has some bubbles. Flip the pancakes and cook until golden on both sides. Repeat with remaining batter.
  6. Serve warm with syrup and extra pecans or sliced bananas if desired.
  7. Makes about 12 pancakes.

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