Banana Coconut Pecan Pancakes

My kids love banana pancakes so I decided to throw some coconut and pecans in this time for an extra special breakfast. My daughter and husband really loved them but my son thought they were only okay. I tried a bite and thought they were fantastic! The coconut and pecans added a nice texture and they tasted really good with maple syrup.

Banana Coconut Pecan Pancakes:
Recipe and photos by For the Love of Cooking.netAdapted from Cooking Light August 2009
 
  • 1/2 cup of whole wheat flour
  • 1/2 cup of flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 cup vanilla fat free yogurt
  • 2 tbsp butter, melted
  • 1 tsp cinnamon
  • 1/8 tsp fresh nutmeg, grated
  • 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2-3 tbsp pecans, crushed
  • 3 tbsp sweetened coconut flakes
  • 1 large banana, smashed

Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs, coconut, pecans, and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana, coconut, and maple syrup. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking.net


 

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One Response to “Banana Coconut Pecan Pancakes”

  1. 1

    mina — April 16, 2010 @ 10:24 pm

    wow. these sounds amazing. add a little nutella and they would be perfect!

    [Reply]

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