Banana Pecan Whole Wheat Pancakes Recipes

BANANA PECAN WHOLE WHEAT PANCAKES

Banana Pecan Whole Wheat Pancakes image

Down in South Carolina, I ordered these fantastic Banana Pecan Buttermilk Pancakes. This isn't with buttermilk, but it's very easy and very yummy.

Provided by BakinAngel

Categories Breakfast

Time 25m

Yield 6 medium pancakes, 3 serving(s)

Number Of Ingredients 9

Ingredients

1 large egg
1 cup whole wheat flour
1 cup milk
2 tablespoons butter (salted butter, melted)
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 banana (sliced thin)
1/2 cup pecans (chopped, big chunks of pecans)

Steps:

Beat egg until it's fluffy.
Stir in milk and butter.
Stir in flour, sugar, baking powder and salt.
Melt butter in frying pan at high heat.
Pour batter into frying pan, reduce heat to medium.
Wait about 20 seconds, then lay slices of banana on pancake. Then sprinkle pecans into them. (should cook in a minute of two).
Flip it over to cook the other side (this side cooks faster).
Repeat until batter is finished.

Nutrition Facts : Calories 458.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 93.7, Sodium 883, Carbohydrate 49.5, Fiber 7.1, Sugar 9.9, Protein 12.2

WHOLE WHEAT PANCAKES WITH BANANAS AND PECANS

Whole Wheat Pancakes with Bananas and Pecans image

Provided by Amber Levinson

Categories Dairy Egg Fruit Nut Breakfast Brunch Vegetarian Quick & Easy Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 18 pancakes

Number Of Ingredients 12

Ingredients

1 1/4 cups whole wheat flour
3/4 cup unbleached all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted, plus more for frying and serving
3 large bananas (about), peeled, cut into 1/4-inch-thick rounds
1 cup (about) pecan halves
Pure maple syrup

Steps:

Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.
Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.

WHOLE WHEAT BANANA PANCAKES

Whole Wheat Banana Pancakes image

This delicious banana pancake recipe is made with whole wheat flour and honey, so it contains no refined carbohydrates and has a pleasantly nutty flavor.

Provided by Chris E.

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
1 ½ cups milk
2 large eggs, separated, divided
3 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
2 medium bananas, thinly sliced
½ cup chopped walnuts
1 teaspoon vegetable oil, or as needed

Steps:

Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 12.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 436.1 mg, Sugar 10.6 g

LOW FAT WHOLE WHEAT BANANA PANCAKES

Low Fat Whole Wheat Banana Pancakes image

These low fat whole wheat banana pancakes are low in calories and fat, but not in taste. If you like, you can add blueberries (I recommend wild blueberries, you can buy them frozen and put them directly into the batter frozen). I haven't tried the pancakes with both blueberries and the cocoa powder, so you may want to remove the cocoa powder from the recipe below if you add blueberries. (New addition: I tried them with double the cocoa and using frozen raspberries and they were even better. I broke the frozen raspberries up into smaller pieces after adding them to the batter.) I've actually never used sugar in this recipe--I've always used Splenda. If you prefer thicker pancakes, you can lessen or eliminate the water in the recipe completely. My kids (5 and 2) like to help with this recipe. I have them each mash one of the bananas, and then pour half of the wet ingredients into each of their bowls to mix. Then, when they're added to the dry ingredients, they each get a turn to mix them into the dry ingredients. Also note: I really like vanilla; if you don't, reduce it to 1/2 tsp. FYI--My wife and I lost 45 lbs each recently, and this is one of the recipes I made regularly during our diet.

Provided by ZJDad

Categories Breakfast

Time 20m

Yield 10-15 pancakes, 5 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup whole wheat flour
1/4 cup unbleached all-purpose flour
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup water
1/2 cup skim milk
2 ripe bananas
2 egg whites or 1 egg substitute

Steps:

Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour), and mix.
Mash the bananas.
Add the water, skim milk, vanilla, and egg to the mashed bananas and mix.
Combine the wet and dry ingredients and stir.
Heat the griddle to medium/medium-high, and spray with non-stick cooking spray.
Pour the batter into the griddle. Flip when bubbles appear. Cook until golden brown on both sides.

Nutrition Facts : Calories 169.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 205.5, Carbohydrate 36.3, Fiber 3.9, Sugar 11.2, Protein 6

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