Chocolate Pecan Pancakes Recipes

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BANANA-CHOCOLATE-PECAN PANCAKES



Banana-Chocolate-Pecan Pancakes image

We added ripe bananas, sweet chocolate chips and pecans to pancake batter for a yummy wake-up call topped with maple syrup.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

2 ripe bananas
2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup semisweet chocolate chunks
1/2 cup chopped pecans
Real maple or maple-flavored syrup
Sliced bananas
Additional chopped pecans

Steps:

  • In small bowl, mash 2 bananas with fork. In medium bowl, stir together Bisquick mix, milk and eggs. Stir in mashed bananas just until combined. Stir in chocolate chunks and 1/2 cup pecans.
  • Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes topped with syrup, sliced bananas and additional pecans.

Nutrition Facts : ServingSize 1 Serving

BANANA-PECAN PANCAKES



Banana-Pecan Pancakes image

Make breakfast extra-special when you serve up these gourmet pancakes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 27

Number Of Ingredients 15

2 eggs
2 cups Gold Medal™ all-purpose flour
2 cups buttermilk
2 cups mashed very ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired
3 medium bananas, sliced
1 quart strawberries, cut in half (3 cups)
Maple-flavored syrup
Sweetened whipped cream, if desired
Ground nutmeg, if desired

Steps:

  • Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  • Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Nutrition Facts : Calories 155, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

CHOCOLATE-PECAN PANCAKES



Chocolate-Pecan Pancakes image

Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 14

1 cup all-purpose flour, (spooned and leveled)
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tablespoons vegetable oil
Confectioners' sugar (optional)
Hot fudge sauce (optional)

Steps:

  • Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
  • Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
  • Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

PECAN PANCAKES WITH CHOCOLATE SPREAD



Pecan Pancakes with Chocolate Spread image

You might think it doesn't get yummier than from-scratch buttermilk pancakes made with toasted pecans and topped with chocolate spread. You'd be right.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 13 servings, 2 topped pancakes each

Number Of Ingredients 11

1-1/2 cups flour
1 cup chopped pecans, toasted, divided
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1-1/2 cups buttermilk
3 Tbsp. butter, melted
1/4 cup PHILADELPHIA Dark Chocolate Cream Cheese Spread
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Mix flour, 1/2 cup nuts, granulated sugar, brown sugar, baking powder and baking soda in large bowl. Whisk eggs, buttermilk and butter in medium bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  • Heat large nonstick griddle or heavy skillet sprayed with cooking spray on medium-high heat. Pour batter onto griddle, using 1/3 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
  • Spread each pancake with cream cheese spread; top with COOL WHIP and remaining nuts.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUMPKIN PECAN PANCAKES



Pumpkin Pecan Pancakes image

Pumpkin Pecan Pancakes are a fun fall pancake twist. Pumpkin and Pecan flavors pair amazing well together. These pancakes are delicious and easy to make.

Provided by Courtney

Categories     Pumpkins

Time 25m

Number Of Ingredients 13

Flour 2 cups
Baking powder 1 Tbsp
Sugar ¼ cup
Salt ½ tsp
Eggs 2
Canola Oil 1/3 cup
Milk 2 cups
Vanilla Extract 1 tsp
Add-ins for Pumpkin Pecan Pancakes:
Pumpkin Puree 1 cup
Cinnamon 1 tsp
Pumpkin Pie Spice-½ tsp
Pecans ½ cup (chopped or crushed)

Steps:

  • Preheat your griddle to 350 degrees F or large non-stick pan on stovetop on medium-low heat. Preheat your oven to the lowest temperature it offers, about 170 degrees. In a medium size mixing bowl, mix together flour, baking powder, sugar and salt. Then, whisk in eggs, oil, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice until well mixed. Add in the crushed pecans, stirring in gently with wooden spoon. Grease your pan or griddle with a splash of canola oil and spread evenly. Using a ¼ cup measurer, scoop the pancake batter into round circles on the heated, prepared griddle pouring slowly. Cook the pancakes for about 3-5 minutes, watching for bubbles in the top of the batter. When the pancake is covered in bubbles, you know it is time to flip the pancakes. It should be golden brown on top after flipping. Allow the bottom side of the pancake to cook for about 3-5 minutes. Once done on both sides, remove the finished pancakes from the griddle, place onto an oven safe plate and pop in the oven to keep warm. It will take a few batches.

Nutrition Facts : ServingSize 4

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Fudge Chocolate Pecan Pie is the best, decadent dessert to hit your holiday table!

Provided by Karina

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

2 cups pecans
6 ounces 70% chocolate (roughly chopped into pieces (or semisweet chocolate))
1/2 cup unsalted butter (melted)
2 tablespoons unsweetened cocoa powder ((I use Hershey's))
3/4 cup golden syrup (maple syrup, rice syrup or light corn syrup)
3/4 cup light brown sugar (packed)
2 tablespoons all purpose flour
2 tablespoons bourbon (optional)
1 tablespoon pure vanilla extract
3/4 teaspoon salt
4 large eggs (whisked)
9 inch pie crust (or pie shell)

Steps:

  • Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
  • When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
  • Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
  • Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
  • Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
  • Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
  • Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
  • Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
  • The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

Nutrition Facts : Calories 906 kcal, Carbohydrate 104 g, Protein 13 g, Fat 65 g, SaturatedFat 21 g, Cholesterol 75 mg, Sodium 786 mg, Fiber 6 g, Sugar 36 g, ServingSize 1 serving

CHOCOLATE CHIP BANANA PECAN PANCAKES



Chocolate Chip Banana Pecan Pancakes image

Easy Chocolate Chip Banana Pecan Pancakes recipe. This is the perfect breakfast or brunch idea for a lazy weekend morning.

Provided by atasteofmadness

Number Of Ingredients 12

1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup milk
3 Tbsp salted butter, (melted)
2 large eggs
1 Tbsp granulated sugar
1 tsp vanilla extract
1 large banana, (diced)
1/2 cup mini chocolate chips
1/4 cup pecans, (chopped)

Steps:

  • In a medium bowl, mix together the flour, baking powder, baking soda and salt.
  • In a separate bowl, mix together the butter, milk, eggs, sugar and vanilla. Slowly add in the dry ingredients, mixing until fully combined. Fold in the bananas, chocolate chips and nuts.
  • Heat a large skillet over medium heat and spray with cookingspray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side until it is golden.

PECAN AND CHOCOLATE ESPRESSO PIE



Pecan And Chocolate Espresso Pie image

A delicious nutty, chocolate coffee dessert!

Provided by MARBALET

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 13

1 ¼ cups all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, chilled
5 tablespoons ice water
1 ⅓ cups pecan halves
4 eggs
1 tablespoon instant espresso powder
⅓ cup unsalted butter, softened
¾ cup light brown sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
1 pinch salt
1 cup light corn syrup

Steps:

  • To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
  • Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
  • Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
  • Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
  • To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
  • In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
  • Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
  • Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.

Nutrition Facts : Calories 578.1 calories, Carbohydrate 71 g, Cholesterol 136.2 mg, Fat 32.3 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 108.5 mg, Sugar 32.1 g

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