Banana Pancakes

Ingredients

• 1/2 cup chopped pecans (toasted)
• 2 cups all purpose flour
• 1/4 cup light brown sugar
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 cup buttermilk (well shaken)
• 1 small ripe banana, mashed ((to equal around 1 cup))
• 2 Tbsp salted butter (melted)
• 2 large eggs
• 1 tsp pure vanilla extract
• vegetable oil for frying
• 1 Tbsp granulated sugar mixed with 1/2 tsp cinnamon (for sprinkling on top)
• maple syrup or caramel syrup, butter and banana slices for serving

Instructions

1. 1

   Pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then set aside to cool.

2. 2

   Pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.

3. 3

   In a separate bowl, whisk together buttermilk, banana, butter, eggs and vanilla until fully combined.

4. 4

   Add the wet to the dry ingredients. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.

5. 5

   Prepare: Heat and lightly oil a griddle or non stick frying pan over medium high heat.

6. 6

   Use a standard size 4 ounce ice cream scoop or a 1/3 cup measuring cup to divide the batter pouring into pan in even size circles.

7. 7

   Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional oil as needed between batches.

8. 8

   Serve immediately drizzled with syrup topped with butter, banana slices and a sprinkle of pecans and cinnamon sugar.