Last weekend I wanted to make Banana Pecan pancakes – but I was out of pecans! Instead I made Whole-Wheat Pumpkin Pancakes with a Chocolate Chip Surprise. This morning I was able to make my Whole Wheat Honey Banana Pecan Pancakes! These pancakes are packed with healthy ingredients and are delicious! When you make pancakes with white flour you will be hungry in a short time. My husband considers these pancakes as energy food and a great way to start the day. The final pancakes came out hardy and heavy – I had a hard time stacking all of them for the picture. I only had time to take a few pictures before they started to tilt and I had to save them! Any left over pancakes will freeze nicely and reheat in the microwave oven.
2 1/2 cups of Whole Wheat Flour
½ cup Pecans
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Salt
1 tsp Cinnamon
2 Bananas (chopped or mashed)
2 cup Milk, fat-free
2 tbsp Honey
1 tsp Vanilla
1 Banana, sliced
Preheat oven to its warm setting. I like to place my pancakes in the oven to stay warm while I am making them. Mix dry ingredients together in a large bowl. Mix wet ingredients in a separate bowl.
Add wet ingredients to the dry ingredients and mix. I include my chopped pecans into the pancake mixture.
Preheat the griddle on medium heat. Make sure the grill is hot. If a drop of water sizzles the grill is ready. Cook about 2-minutes or until the bubbles start to pop. Then turn over and cook for about another minute. Place in oven to keep them warm.
Serve your stack of Whole Wheat Honey Banana Pecan Pancakes. You can add slice bananas and pecans to the top of the pancakes. Enjoy!!
Here are a few more breakfast recipes…
Christmas Morning Baked Cinnamon French Toast
Layered Egg Omelet Sandwich
Scrambled Egg Bake
Whole-Wheat Pumpkin Pancakes with a Chocolate Chip Surprise!