Banana Coconut Pecan Pancakes:
Recipe and photos by For the Love of Cooking.net
Adapted from Cooking Light August 2009
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.
- 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