This is an outstanding pancake that everyone will love. Instead of your typical chocolate chips, we substitute chopped pecans for added nuttiness and flavor. This goes great with the mashed banana, which should be fairly ripe. Don't forget the cinnamon here, as it really tops off the plate (and goes well with maple syrup). In this case almond milk beats soy milk for going with the pecans.
- 1 1/2 cup all-purpose flour
- 1 1/2 cup almond milk
- 1 cup mashed banana
- 1/8 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbs canola oil
- 1/2 cup pecans
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Chop pecans in a food processor
- Mash the banana
Sift together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl mix together the mashed banana with the milk, oil, and vanilla. Try to get as smooth as possible but does not have to be perfect.
Add the wet mix to the dry mix and start to blend together with a hand mixer, or a spoon if necessary. Fold in the pecans while doing this.
Heat a nonstick pan up to medium heat and pour the batter out in circles approximately 4-6 inches in diameter. Use a wooden spoon to round the edges out into a nice circle shape. Be careful not to have the heat too high so as to avoid burning the initial side.
After about 20-40 seconds (depending on heat) look to flip the pancake over. The first cooked side should not be burnt, but may come out slightly rougher texture than the second side.
Cook the second side for about 1 minute, checking for color/doneness as you wait. Move finished pancakes to a single dish before distributing.