Banana-Pecan Pancakes

  • Yield: 20 pieces
  • Prep: 10 mins
  • Cook: 10 mins

The cooked bananas form creamy pockets in these hearty pancakes. Serve with warm maple syrup.


1 1/4cups whole wheat flour
1/4cup all-purpose flour
1/2teaspoon salt
1/2teaspoon baking soda
2-- eggs beaten
2cups buttermilk
2tablespoons melted butter
2tablespoons honey
1cup diced bananas
1cup chopped, toasted pecans


  1. Combine first 5 ingredients in a medium bowl. In another bowl, combine eggs, buttermilk, butter and honey; add to flour mixture and stir until blended.
  2. Oil and preheat a large skillet. Pour batter, using a 1/8-cup measure, into skillet. Arrange banana slices on top and sprinkle on pecans. Flip when bottoms are browned and cook other side. Makes about 20 (4-inch) pancakes.

Recipe adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. (Ten Speed Press, 2006)

Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 1.72
  • Fat 6g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 25mg
  • Sodium 135mg
  • Potassium 125mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 4g
  • Protein 3g
  • Trans Fat 0
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 4%